10 red potatoes, cubed
1 large onion, diced and saut?d in butter
5 cups water
3 Tbsp chicken bouillon
1 tsp minced garlic
1 Tbsp ranch dressing mix
2 tsp dried parsley
salt and pepper to taste
1 (3oz) package of real bacon bits
1 cup half and half
1 cup Cheddar cheese
1 cup light sour cream
? cup chives or green onions

Place the first 9 ingredients in the crock pot.
Cover and cook on high for 4 hours or low for 8 hours.
The potatoes should be tender.
Stir in half and half, cheese, sour cream and chives or green onion.
Heat through and serve.

Stacy's Notes: I've made this twice already in 2015. The first time, in January, I used red potatoes (had that kind), one paper carton of low sodium chicken broth, a bit more water and chicken bouillon granules, some Mrs Dash onion and herb seasoning and some chipotle powder toward the end, and all the rest of the ingredients. I had bacon that needed cooking, so I fried it up separately at the end to garnish with. I left the skins on the red potatoes, which we like, but it did contribute to a bit of the "weird" consistency :) The second time I made it, in Feb 2015, I had russet potatoes, and did peel them. Used everything else the same. Had not gotten it in till later, so ended up cooking on high heat. When I went to add the half and half (I always use fat free), cheddar and sour cream, one of the dairy products "broke", as I call it. I think the sour cream, it sort of split up and got a bit grainy in the soup. I also didn't fry up bacon as a garnish, so I don't think Tim was as happy with having potato soup as he was the first time. Still, I like having one to do all day in the crockpot that doesn't have cream of chicken or mushroom soup in it. I think the ranch dressing powder helps quite a bit with the flavor.