Baked Potato Soup

Total Time: 4 hrs 21 mins Preparation Time: 21 mins Cook Time: 4 hrs

Ingredients

• 6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 1/2 lbs.)
• 1 large onion, chopped (about 1 1/2 cups)
• 3 (14 ounce) cans chicken broth with roasted garlic
• 1/4 cup butter
• 2 1/2 teaspoons salt
• 1 1/4 teaspoons ground pepper
• 1 cup whipping cream or 1 cup half-and-half
• 1 cup shredded sharp cheddar cheese
• 3 tablespoons chopped fresh chives
• 1 (8 ounce) container sour cream (optional)
• 4 slices bacon, cooked and crumbled
• shredded cheddar cheese

Recipe

• 1 combine first 6 ingredients in a 5-quart slow cooker.
• 2 cover and cook on high 4 hours or on low 8 hours or until potato is tender.
• 3 mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese, and chives. top with sour cream, if desired, and sprinkle with bacon and cheddar cheese before serving.