In the bowl of your Crockpot add your prepared onions, garlic, celery, and potato, and pour in the stock, soup, and black pepper.
Cover and cook on low for 5 – 6 hours. The potatoes should break down into the soup, but if they haven’t, just cook the soup for a little longer.
Once the potatoes are falling apart, add in the cream cheese, then cook the soup for another 10 minutes and stir in the cream cheese. Season to taste, top with your favorite toppings, and enjoy.