Recipe: Baked Potato Soup

From Southern Living Slow-Cooker Cookbook

Prep: 21 minutes

Cook: 4 hours or 8 hours

Makes: 12 cups

6 large russet potatoes, peeled and cut into 1/2 inch cubes (about 3 1/2 lbs)

1 large onion, chopped (1 1/2cups)

3 (14-ounce) cans chicken broth with roasted garlic - I used 1 with roasted garlic & 2 plain

1/4 cup butter

2 1/2 teaspoons salt

1 1/4 teaspoons pepper

1 cup whipping cream or half & half

1 cup (4 ounces) shredded sharp cheddar cheese

3 tablespoons chopped fresh chives

1 (8-ounce) container sour cream (optional)

4 bacon slices, cooked and crumbled

shredded cheddar cheese

1. Combine first 6 ingredients in a 5-quart slow cooker.

2. Cover and cook on high 4 hours or low 8 hours or until potato is tender.

3. Mash mixture until potatoes are coarsely chopped and soup in slightly thickened; stir in cream, cheese and chives.

4. Top with sour cream, if desired and sprinkle with bacon and cheddar cheese before serving.

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