Potato Cheese Soup

6 large Yukon gold potatoes, peeled and sliced
3 1/2 C chicken stock
2 cloves garlic, minced
1/4 C shredded sharp Cheddar cheese, divided
1/4 C chopped green onions
salt and pepper to taste
1 C heavy cream or half and half
3 slices bacon, cooked and crumbled

Place potatoes and stock in Crock Pot. Cover and cook on high for 4 hours (Note: I just cooked this on the stove and it took less time.) Using an immersion blended, puree to desired consistency. Stir in 1 cup of shredded cheese, garlic and green onions. Cover and cook on low for 30 minutes. Add more stock if soup is too thick. Season to taste with salt and pepper. Add cream and cook 10 minutes more. Ladle into warm soup bowls and garnish with remaining cheese crumbles and bacon. Serve immediately. Yield: 6 servings

Recipe from: The Tennessee Magazine (March 2008)