A week of soups.

Well, it certainly has been a week of soup delights here. I've made several different ones and want and crave MORE soup. Which is good considering it was COLD this week; I am talking about waking up and it's 49F degrees outside. One day it didn't even reach 70f degrees. Thankfully the temperatures are moving back towards the 90s so I can be warm and happy once again.

Here are the soups:

Smashed Tater Crock Pot Soup

4 Pounds diced taters (wash em, peel em, cut em)
1 Teaspoon garlic or 3/4 cloves
2 - 14oz chicken broth cans (low sodium or organic!)
1/2 stick butter
1/2 onion diced
8 Slices Turkey Bacon crisp cooked, drained, and chopped
2  Cups shredded cheddar cheese (2%milk or light)
1/2 Cup cream (half and half, heavy, whipping, light..most anything works here)
1/2 Cup light sour cream
salt and pepper to taste

Garnish: sour cream, slice green onions, cheddar cheese, bacon.

Place crock pot on high and add in butter, garlic, salt, pepper, and onions while prepping the taters. Add in the taters and chicken broth. If you're cooking it for only a half day, keep crock pot on high, otherwise turn crock pot on low for 8 hours until DONE.
Once taters are done, slightly mash 1/2 of them in the soup. Stir in bacon, 1 1/2 cup of cheese, the cream,  and some green onion. Heat through to warmed temperature.  (another 30ish minutes).
If soup is too thick, add in more chicken stock. If soup is too thin, add in instant mashed potatoes (or pop a tater into the microwave and bake as a baked tater and scoop out the insides and add to soup).

To serve: ladle up soup in 8 bowls, and garnish with sour cream, onions, cheese, and bacon and serve with crusty french bread.