Baked Potato Soup

A few months ago I discovered baked potato soup and I have been obsessed with it ever since! I often get it when I am out to eat and I always really enjoy it. I decided to try out my *new* Crock Pot and was trying to find a recipe to make in it. I decided to try my hand at baked potato soup. This recipe was very very good. It was creamy but not too thick. Sometimes baked potato soup has the consistency of condensed soup and that is definitely not what I was going for. I modified this recipe from this recipe. I did make a lot of changes to that recipe. What you find below is what I actually used/made. If you want to see the original just click on the link. Also, the delicious bread bowls are from Panera... I wish I could take credit for those but sadly I can not!

Ingredients:
4 potatoes, washed and cubed (I left the skin on but you could peel them)
32 oz. container of chicken stock
1 tablespoon of butter
salt to taste
black pepper to taste
garlic powder to taste (a few serious shakes)
1 heaping teaspoon of parsley
1 (12 oz.) can of evaporated milk
2 slices of bacon
cheddar cheese (for topping)

Directions:
1- Cook bacon. Cut into small pieces, set aside.
2- In your Crock Pot place the cut up potatoes. Combine the stock, seasonings, and butter.
3- Cook on low for 6 hours.
4- 30 minutes before serving pour in the can of evaporated milk. Cook for 30 minutes.
5- Ladle soup into a blender. Blend until thick and smooth. Return to slow cooker. Serve with shredded cheddar cheese on top.