Crumbled bacon (since I don't like the smell of frying bacon, I bought microwave bacon and put about 5 slices in the microwave)
Diced green onion
Shredded cheddar cheese
Instructions
Add the first 5 ingredients to the slow cooker (easy, right?!)
Cook on high 6 hours or low for 10 hours.
In the last hour, remove about ½ the soup into a large mixing bowl. Puree the soup with the cream cheese and gradually introduce back to the slow cooker in batches.
Cook for remaining hour, mixing every 15 minutes or so to ensure everything is well blended.
When serving make sure to get the potato chunks from the bottom of the slow cooker as well, then serve with your favorite toppings.
Sit back, rub your belly, and remark on a job well done!
Recipe by Feisty Frugal & Fabulous at https://feistyfrugalandfabulous.com/2012/01/slow-cooker-loaded-baked-potato-soup/