Slow Cooker Baked Potato Soup

There are tons of baked potato soups out there, and I never could decide on which recipe to make.  I must have sifted through about 30 before coming up with my own.  I knew I wanted easy (slow cooker!) and I knew I didn't want a ton of dairy.  Behold: the baked potato soup recipe that doesn't make you feel guilty for enjoying it.

Ingredients:

• 6 large potatoes, peeled & diced (yukon golds are my favorite)
• 1 small chopped sweet white onion or yellow onion
• 32oz low sodium chicken broth
• 2 minced garlic cloves
• 1/4c unsalted butter
• salt, pepper, italian seasoning and a pinch of cayenne pepper
• 1c light cream of half & half
• 1c shredded cheese (sharp cheddar or mexican blend are the way to go here)
• 1/4c diced green onion
• optional garnish: chopped bacon, additional green onion 

1. In your crock pot, add the potatoes, onion, broth, garlic, butter and seasoning.  Cook on low for 7-8 hours.
2. Uncover and mash the potatoes slightly.
3. Stir in the cream, cheese and green onion.
4. Cover and cook for another 10-20 minutes.  You want the cheese to melt nicely.
5. Stir and serve with bacon and additional green onion on top.

This is perfect for a weeknight or weekend dinner, on its own or with a sandwich or salad alongside.