Baked Potato Soup (Crock Pot)

I made this yesterday and had it for dinner last night (and some left overs for lunch today). Thought I would share!

Baked Potato Soup

Wash and dice up 5 medium Potatoes (I used Yukon Gold). Dice up 1/2 Medium white onion. Dice up 9 cloves of garlic. Add all of this to the crock pot and add 8 cups of Chicken Broth (I used Organic low sodium chicken broth). Shred up 1 1/2 cups of carrots, and 1 cup on celery. A lot of black and red pepper (to taste). Leave the crock pot on low for 8 to 10 hours. I was gone for 10.

When I got home I added an entire container of Philadelphia Fat Free Cream Cheese and used a submerssion blender to blend everything. If you don't have one, just scoop out the soup into a blender and blend and then add back to the crock pot. This makes the soup very creamy. While I was blending, I cooked up 8 strips of Turkey bacon in the oven. I crumbled the bacon and added it to the soup mixture and let the flavors meld on low for about an hour.

This made 7 large servings (almost 2 cups per serving) and freezes well.

Calories per serving (using the ingredients that I used) came to 182 cals/serving; 28 carbs/serving; 2 fat/serving; 12 protein/serving; 482 sodium/serving.