Slow Cooker Loaded Baked Potato Soup

By kctchr

Ingredients

• 6 large baking potatoes, peeled, cut in 1/2-inch cubes
• 1 large onion, chopped
• 1 quart low sodium chicken broth (for vegetarian use vegetable broth)
• 3 cloves garlic, minced (or pressed)
• 1/4 c. butter
• 2 1/2 tsp. salt
• 1 tsp. pepper
• 1 c. cream or half-and-half cream
• 1 c. shredded sharp Cheddar cheese
• 3 T. chopped fresh chives or scallions
• 1 c. sour cream (optional)
• 4 slices bacon, fried & crumbled, optional (for vegetarian, eliminate bacon)
• cheese, for sprinkling, if desired

Details

Servings 6
Adapted from getcrocked.com

Preparation

Step 1

Combine first seven ingredients in a large slow cooker.

Cover. Cook on High for 4 hours or Low for 8 hours (check to make sure potatoes are tender).

Mash mixture until potatoes are coarsely chopped, and soup is slightly thickened.

Stir in cream, cheese and chives/scallions.

Top with sour cream (if desired), sprinkle with bacon, more cheese (if desired) and chives/scallions.