Dice your onion and add it to the crockpot.

Wash and peel your potatoes. Cut into cubes and add to the crockpot along with 4 cups of chicken stock.

Add salt, pepper, and additional spices (if desired) and stir.

Cover crockpot and cook on high for 5-6 hours, or low for 6-7 hours, or until potatoes are nice and tender (test with a fork to make sure they are done before proceeding!)

When potatoes are done, take out all the broth and about half of the potatoes and onions, and add to the blender. (If your blender is small, you can also do this in two sittings, just make sure to leave out some extra potato chunks). Blend on high until smooth. Add pureed soup back to the crockpot with the remaining potatoes and onions. Taste and add additional salt and pepper if needed.

Let the soup cool off for a few minutes, then add 1 cup of cheese. Do not add the cheese all at once, but in little bits at a time. Stir gently until melted, then add more until the whole cup is incorporated.

Serve immediately, with additional toppings like green onions and ham/bacon if desired!