Easy Crockpot Potato Soup

Boil potatoes until fork tender.

Melt half of the butter and saute onions and garlic until onions are transparent.

Drain potatoes and place into a crock pot. Add the other 1/2 stick of butter. Using a potato masher or a fork, slightly mash the potatoes so that not all remain whole.

Add onions, garlic, bacon bits, and sour cream. Add instant potatoes. Stir well.

Add milk (you may use more or less than 6 cups depending on how thick you want it). Stir well and add salt/pepper to taste.

Cover and cook on low for 4 to 6 hours. (If after 4 hours you feel your soup is too thin, you may add a little more instant potatoes and cook for at least another hour to thicken.)

Serve with a garnish of shredded cheddar on top. You may also add chives if you desire.