Crockpot Diced Potato Loaded Soup

After cooking:

10.5 oz. pkg Bear Creek creamy potato soup mix

2, 2 lb. bags frozen diced potatoes

8 c. chicken broth

diced onion, to taste

9 oz. real bacon pieces

8 oz. shredded cheese or  2 c. velveeta cheese, cubed

Place 2 bags frozen potatoes in bottom of lined crockpot. Add dry soup mix, chicken broth, onions, & bacon. Stir. Cover and cook on low for 6 hours, or on high for 3 hours. Remove lid and mash some of the potatoes. This will cause the soup to thicken up. At this point, you can add the cheese, stir, cover, and cook an additional 30 minutes until the cheese melts. Or, you can serve the potato soup as is and add cheese to individual bowls. This is a very filling and hearty soup. Milk or water may need to be added to it before serving, depending on preference for thick soup. I served with grilled cheese sandwiches.

*This also makes great mashed potatoes if you don't add the milk at the end. 

Picture below is before cooking.