If you are looking for a soup that is yummy, quick and easy on the stomach than this is my go-to recipe. I am making it in my crock pot right now! Feel free to alter it to your own specific needs. (For example, if onions bother you then can be omitted).
--5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
--1 teeny onion, diced
--4 cloves garlic, minced
--1 teaspoon seasoned salt
--1/2 teaspoon black pepper
--2 quarts chicken broth
--One package of bacon** cooked (low sodium), chopped and divided into two piles.
--2 (8-ounce) packages light cream cheese, to add at the end**
Use a 6 quart or larger slow cooker. Peel and dice the potatoes and put them into the stoneware. Add onion and garlic after sauteeing them. Sprinkle in the seasonings, and pour in the broth and half of the cooked bacon. 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 to mash the potatoes in the soup. We left some of the potatoes in chunks but you can also make it a smooth soup with a blender.
After smashing the potatoes, crumble in both packages of light cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes. If it ends up too thick use milk to thin the soup. When you reheat the soup for leftovers you may also need to add milk to thin the soup.
--we used crumbled bacon, cheese and green onion as garnish (optional)
**For those of you who want a lower fat/healthier version you can use low sodium turkey bacon (or only use the bacon in small ammounts as garnish). The cream cheese can be substitued for one package of FF cream cheese and 2 cups of skim milk. We had homemade chicken stock so it was very low sodium but check lables sometimes the chicken stock can be high salt. My soup did not need any extra salt at the end with the bacon so be careful. You may easily end up with a super salty soup if you use a salty chicken stock and salty bacon.