Loaded Potato Soup

I never realized just how easy soups are … especially in the slow cooker! I looked at a few recipes for potato soup and tweaked things a bit for our tastes and so we could use the slow cooker. This is a nice thick, rich soup that’s perfect for those cooler days. 6 - 8 Russet or Yukon Gold potatoes About 4 cups water or vegetable broth (enough to cover the potatoes) Fresh or dried garlic to taste (I use about 1/2 teaspoon garlic granules) Fresh or dried onion to taste (I use about 3/4 teaspoon minced onion) 1/2 teaspoon ground celery seed Dash Worcestershire Sauce Dash paprika Salt and pepper to taste 1/2 cup half and half, cream, milk, or sour cream Fresh or dried chives (optional) Crumbled bacon (optional) 3/4 cup shredded sharp cheddar cheese Peel the potatoes and cut into 1 inch or smaller chunks Place the potatoes into a slow cooker and add enough water and/or vegetable broth to cover the potatoes. Add seasonings and turn cooker on high. Cook for about 4 hours … until the potatoes start to break up when you stir. Turn cooker to low setting and add milk/cream, stirring constantly. If using, add the chives and bacon. Continue cooking (on low) for 30 minutes. If using, add cheese and stir until all the cheese is melted. If you want to leave the cooker on to allow for an extended serving time you can always add a little water if the soup gets a bit thick.