Potato soup: Comfort food at its finest. There's nothing better than a bowl of creamy potato soup on a cold winter day, and luckily that's exactly what we have as the snow is falling outside.

Here's my version of slow-cooker potato soup:

This recipe didn't really constitute photos because it's so easy to do, but I love the lens Hubs got me for my camera for Christmas, so I just wanted an excuse to use it. :)

First, get your crockpot out and line it with a slow cooker liner...

...unless you're like me and keep empty boxes in your kitchen. It tricked me! Luckily, it wasn't too difficult to clean afterwards.

Make 2 cups of chicken broth (or vegetable broth, if you're a vegetarian). 

*Right after I took this photo, my sleeve got caught on the handle and about half of the water ended up on the stovetop. Ha. #firstworldproblems

I loooooooooove red potatoes. I didn't count these before I started chopping, but I would say there are about 7 or 8 medium potatoes here. 

Chop them into bite-size pieces (I like to keep the skin on them) and toss them in the crockpot.

...beautiful...

Then chop about 1 cup of onion. Yellow, white, red...it doesn't matter, just any onion.

Next, mince 2 cloves of garlic.

I peeled 2 carrots and chopped 1 celery rib.

Finally, I added 2 cups chicken broth, 1 1/2 cups heavy cream, 2 cups water, an 8-oz. block of cream cheese, 1/2 cup bacon bits and about 1 1/2 teaspoons of basil.

Turn it on high for about 4 hours, then turn to low for 2 hours. You could probably cook it on low for about 8 hours instead. 

And, of course, you can top it with shredded cheddar cheese, bacon bits, chopped green onion, chopped fresh parsley, a dollop of sour cream...the possibilities are endless.

If it sounds good to you, don't forget to 'pin' it!

Creamy Crockpot Potato Soup

Garnish

Directions: Throw everything into the crockpot and turn it on high for 4 hours, then low for 2 hours OR cook on low for 8 hours.

Top with garnishes and enjoy!