This sounds so good!‏

Melanie wrote: I make this, but without so much garlic and no cayenne pepper. We top it with cheddar cheese as well. Very good. If you add a cup of frozen corn, it becomes similar to a corn chowder.
Mel

Baked Potato Soup

More Make It Fast, Cook It Slow (Hyperion, 2010) can serve as lunch, a first course, or a warm-up to a hearty dinner. Top the soup with bacon, green onions, or chives for an extra flavor kick.
Ingredients:
5 pounds potatoes, peeled and diced in 1- to 2-inch chunks
1 small onion, diced
4 garlic cloves, minced
1 teaspoon seasoned salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon cayenne pepper
2 quarts chicken broth
2 packages (8 ounces each) cream cheese
Crumbled bacon, green onion, or chives as garnish (optional)

Directions:
1. Use a 6-quart slow cooker. Put the potatoes into your stoneware insert, and add the onion and garlic. Sprinkle in the seasonings and pour in the chicken broth. Cover and cook on low for eight hours, or on high for four hours. The potatoes should be fork-tender. You can use a potato masher or a handheld stick blender to mash the potatoes into the soup. You want to get rid of all large chunks of potato to make a smooth soup.
2. After smashing the potatoes, squeeze in both packages of cream cheese and replace the lid of your cooker. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved, stirring a few times during this 30 minutes.
3. Garnish with crumbled bacon, green onion, or chives.
Serves 10

Myrna wrote: How about sharing the recipe? I am soup-hungry and you are a good soup-maker.