Baked Potato Soup

Baked Potato Soup
Baked Potato Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 6

    large russet potatoes, peeled and cut into 1/2 inch cubes

  • 1

    large onion, chopped

  • 3

    (14 oz) cans chicken broth w/ roasted garlic

  • 1/4

    C butter

  • 2 1/2

    t salt

  • 1 1/4

    t pepper

  • 1

    C half & half

  • 1

    C shredded sharp cheddar cheese

  • 3

    T chopped fresh chives

  • Sour cream (optional)

  • 4

    bacon slices, cooked and crumbled

  • Shredded cheddar cheese

Directions

Combine first 6 ingredients in a slow cooker. Cover and cook on High 4 hrs or on Low 8 hrs, or until potatoes are tender. Mash mixture until potatoes are choarsely chopped and soup is slightly thickened. Stir in cream, cheese and chives. Top with sour cream, if desired and sprinkle with bacon & cheese.

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