Loaded Potato Soup by Tasty

4 cups of potatoes, peeled and chopped
3/4 cup of onions
4 cups of chicken broth
1/2 Tbsp. of salt
1/2 Tbsp. of pepper
4 Tbsp. of butter
1/4 cup of flour
1 1/2 cups of heavy cream
1/4 cup of sour cream
Shredded cheese
Bacon
Chopped scallions

Directions:
Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker. Set it to low for 6 hours or high for 4 hours. 

In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened. When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.

Serve with shredded cheese, bacon and chopped scallions. Enjoy! 

Wilton's Buttercream Icing

Keep in refrigerator when not in use. It can be refrigerated in an airtight container for up to 2 weeks. Rewhip before using. Yield: 3 cups 

1/2 cup solid vegetable shortening

1/2 cup butter or margarine

4 cups (1lb) sifted confectioners' sugar 

2 tablespoons milk

1 tsp. Wilton Clear Vanilla Extract 

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. *to thin for icing cake, add a small amount of light corn syrup.