3 pounds russet potatoes, peeled and chopped into 1Ž2-inch pieces
2 medium yellow onions, diced
1 bunch green onions, chopped (white and green parts)
4garlic cloves, minced
4 cups reduced-sodium chicken broth
1 teaspoon coarse salt
1 teaspoon black pepper
1(8-ounce) bag grated Cheddar cheese
1/2 pound sliced bacon
1 cup heavy cream
To prepare for the freezer: Divide potatoes, onions, garlic, salt and pepper between two large freezer bags. Place bacon, cheese and a copy of this recipe in another large bag. Label bags and tape together. Place in freezer. Put a sticky note on broth and heavy cream.
To cook: Remove bags from freezer and let thaw about 30 minutes. Empty bags of vegetables into a 6-quart slow cooker; add broth. Cover and cook on LOW 6 hours. Turn off slow cooker and stir in heavy cream.
Cook and crumble bacon. Ladle soup into bowl and top with bacon and shredded cheese. Makes 5 quarts.