Simple Slow Cooker Potato Soup - cooking recipe

Ingredients

12 -18 yukon gold potatoes, diced
3/4 - 1 cup onion, diced
2 tablespoons onion powder
32 ounces low sodium vegetable broth
1 (10 3/4 ounce) can condensed low-sodium cream of celery soup
2 1/2 - 3 slices turkey bacon, uncured, diced
3 -4 garlic cloves
2 tablespoons garlic powder
1/2 - 3/4 teaspoon black pepper
4 -5 ounces whipped cream cheese

Preparation

Spray the slow cooker, at least 4 quarts in size, with non-stick spray.
Place all the ingredients, except the cream cheese, into the slow cooker.
Mix thoroughly before starting the slow cooker.
Cook on low for 8 - 9 hours.
Blend the final product. (I use a hand blender.).
Fold in the cream cheese just before serving.
Note: I did not peel the potatoes, liking the nutrition of the skin, not minding the darker flecks in the soup.
Note: I add no salt, since there was plenty of sodium from the condensed soup, broth, and turkey bacon, even with the low sodium varieties.
Note: I did not prepare the turkey bacon except to dice it, and I used UNCURED because that is how the turkey bacon we get at our supermarket comes.
Note: 12 potatoes makes a much thinner soup whereas 18 makes a stew with a mashed potato-like consistency.