The Ingredients

5 potatoes, peeled and diced in 1-to-2 inch chunks

1 small onion, diced

1 teaspoon seasoned salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

2 quarts chicken broth

2 (8-ounce) packages cream cheese (to add at the end)

crumbled bacon, green onion or chives for garnish (optional)

The Directions

Use a 6-quart slow cooker. Put the potatoes into your stoneware, and add the onion and garlic.  Sprinkle in the seasonings and pour in the chicken broth.  Cover and cook on low for 8 hours, or on high for 4.  The potatoes should be fork-tender.  You can use a potato masher or a handheld stick blender to mash the potatoes into the soup. You want to get rid of all the large chunks to make the soup smooth. Squeeze in both packages of cream cheese and replace the lid of your cooker.  Cook on high for 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during this 30 minutes.

Garnish with crumbled bacon, green onion, or chives. *I use organic ingredients whenever they are available. Especially with dairy. Enjoy!