Creamy Potato Soup: A Decadent Delight!

1. Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.

2. Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.

3. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.

Cook’s Notes:

You can use 1/2 teaspoon onion powder instead of minced onion.

Garden vegetable-flavored cream cheese is a family favorite.

You can boil this in a stockpot instead of using a slow cooker.