Creamy Dreamy Potato Soup

Oh dear! This recipe is YUMMY! and not that good for you, but I did use low-fat creme cheese! The leftovers were fabulous! My husband thought it was too cheesey (that is not really in my vocabulary because I think all things should be topped with cheese!), so maybe next time I won't add as much cream cheese, or add more chicken broth...BUT I thought it was perfect!
Creamy Dreamy Potato Soup
4 pounds of red potatoes, chopped into chunks
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
8 cups low sodium chicken broth
16 oz low-fat (or regular) cream cheese (don't use no fat!!!)
optional toppings (as shown above):
crumbled bacon
shredded cheddar cheese
chopped green onion or chives

You can either make this soup on the stove-top or in your crock pot...it just depends on your day!

Stove-Top Directions: Place chopped potatoes, garlic, salt, pepper and broth in a large pot. Boil until you can stick a fork in the potatoes and they are soft (NOT mushy), about 15 minutes. Then slice the cream cheese into chunks and add to the broth. Mix into the soup and let melt, takes about 5 minutes. (These 5 minutes are a good time to get all of the rest of your toppings finished!)

Crock Pot Directions: Place chopped potatoes, garlic, salt, pepper and broth in your slow cooker. Cook on high for 4 hours or on low for 8. About 30 minutes before it is finished add the sliced cream cheese chunks. Replace the lid and let cook for another 20 minutes. Stir the soup frequently to allow the cream cheese to melt and blend completely.