Potato Soup (slow cooker)

Don't you love a day when you get a little more free time than planned.  I had a chance to catch up on a few loose ends, walk the dogs, and cook.  I decided to make my favorite potato soup recipe.  I put on some tunes and started pealing potatoes.  What a great afternoon.

I've had an obsession with a new album for the last two weeks.  The album is First Aid Kit's The Lions Roar.  I don't know much about the band.  I have gathered that they are a folk duo out of Sweden.  I typically happen into music when Ben downloads it onto the computer.  Anyway, check out a few songs for yourself.

Back to the soup...

Ingredients:
6 russet potatoes
    *I have used yukon gold.  Use an amount similar to 6 russet.  Today I used 3 very large baking potatoes
3 cans chicken stock
1/4 cup butter
1 onion diced
3/4 tsp minced garlic or 4 cloves
1/2 tsp pepper
1/2 tsp salt (amount of salt varies with the type of chicken broth.  1/2 tsp usually works well.)
1 cup heavy cream (or half and half)
1 cup shredded sharp cheddar cheese
3 Tbsp diced chives

toppings:
sour cream
shredded cheddar cheese
bacon pieces

Directions:
1.  Pour chicken broth into slow cooker
2.  Peel and dice potatoes.  Add to broth.
3.  Dice onion and add to broth.
4.  Add butter, garlic, pepper, and salt to broth.  Cook on high for 4 hours or low for 8 hours.
5.  Use a potato masher or a submersive blender and mash about half the potatoes to thicken the soup.
6.  Mix in cream, cheese, and green onions.
7.  Serve topped with sour cream, cheese, and bacon bits.