Loaded Baked Potato Soup

•  6 large potatoes (russet or similar), cut into 1/2 inch cubes
• 1 onion
• 4 cups chicken stock or vegetable stock
• 3 cloves garlic, mniced
• 1/4 cup butter (4 TBSP)
• 2.5 tsp salt
• 1/2 tsp fine ground black pepper
• 1 cup heavy cream
• 1 cup shredded cheddar

1) Combine everything but the cheese and heavy cream in a crock pot. Cook on low for 8 hours.

2) Add the cheese and the heavy cream. Serve, with extra cheese, chives/green onions, bacon and sour cream if desired.

Recipe stolen and adjusted from here.