Crockpot Baked Potato Soup

There are days or weeks (or let's face it, months!) where you just need comfort.  What better place to find comfort than in a big, cheesy, bacon-y, smooth bowl of baked potato soup?  After all, bacon really does make everything better!  I love my potato soup smooth and creamy so I used my brand new immersion blender to finish it off.  In case you are not aware, the immersion blender ROCKS! I would trade my husband's golf clubs for it in a heartbeat! (Ok, he would not agree, but that's my commitment level).  If you don't have an immersion blender now is the time to invest.  It's only about $30-35 and so much nicer than trying to move hot soup into a traditional blender or food processor.  Ok now the info-mercial is over and on to the recipe...

Crock Pot Loaded Baked Potato Soup
http://www.food.com/recipe/crock-pot-style-loaded-baked-potato-soup-301754

Ingredients:
6 large baking potatoes, peeled and chopped into 1/2 inch pieces
1 large onion peeled and chopped
1 quart of chicken broth
3 cloves of garlic minced or pressed
1/2 cup of butter
2 1/2 tsp salt (or to taste)
1 tsp black pepper

1 cup cream or half and half
1 cup shredded sharp cheddar cheese
3 tbsp chopped fresh chives

Toppings:
8 sliced of bacon cooked and crumbled
sour cream (optional)
sharp cheese for sprinkling

Combine the first set of ingredients (up to cream) in your slow cooker and cook on high for 4 hours or on low for 8 hours.  Mash the mixture (or use your immersion blender!) until it is to your desired consistency.  Add the cream, cheese and chives and stir to combine.  If using the immersion blender, now is a good time to give it another blend just for fun :)
Serve with extra cheese, bacon crumbles and sour cream if desired. Enjoy!