Fall is such a great time to have soup, and this is a easy and yummy one that feeds a crowd, so it's great for a potluck or party (you could cut it down to suit, but I never have).
Baked Potato Soup
Approx. 5-6 lbs red potatoes, most of skin removed, diced in 1” pieces
2 green onions, chopped fine
1/2 of a small onion
12 slices bacon, cooked and crumbled
1 clove garlic minced
8 cups water
10 chicken bullion cubes
8 oz. Neufchatel cheese
3 cups cheddar jack cheese
½ cup half and half
Note: this fills a 6 quart crock pot about 2/3 full. Add all ingredients except cheeses. Cook on low about 4-5 hours until potatoes are soft. Remove about 6 cups of soup and blend in blender and return to pot, or use immersion blender to blend gently in pot. Note: you can leave the bacon out and use it as garnish if you like.
Melt together cheeses and half and half over med-low heat. Add this to your soup after blending and cook about ½ to 1 hour more. Garnish with sour cream and a sprinkling of green onions and shredded cheese.
Super yummy!!! Let me know if you try it, or if you have any good soup recipes, leave a link in the comments.