Stovetop:

Cup of Yum
1. Add butter to stock pot and heat on medium high until melted and foamy.
2. Add garlic to pan, sautee until lightly browned.
3. Add in potatoes, stock, cream, mix well and bring to a boil.
4. Let stock cook down slightly, until soup is a thick stew about 10 minutes (reduce less for a thinner soup - make to your personal preference.)
5. If needed/desired, use an immersion blender or pour into a blender to make a smooth, even consistency.
6. Spoon into bowls and top with chives, green onion, and crumbled bacon.

Slow cooker:

1. Lightly brown butter and garlic in a small pan - cook on medium heat for about 2 minutes, stirring to prevent burning.
2. Remove butter and lightly browned garlic and add to slow cooker.
3. Add mashed potatoes, cream, and stock to slow cooker.
4. Stir to mix well.
5. Stir well and cook on high for 2 hours.
6. Before serving, use an immersion blender to make more smooth.
7. You can also pour soup into a blender if needed.
8. Serve with bacon, chives and any other favorite potato soup topping!
9. This recipe also freezes well.