Slow Cooker Potato Soup

By McLean

Ingredients

• 2 (20 oz.) packages refrigerated diced potatoes with onion
• 1 (32 oz.) container chicken broth
• 1/4 cup butter
• 2 teaspoons garlic salt
• 1-1/4 teaspoon freshly ground pepper
• 1 can cream of potato soup, undiluted or cream of chicken
• 1 (8 oz.) container sour cream or cream cheese
• 1-1/2 cups shredded extra-sharp Cheddar cheese, divided
• 3 tablespoons chopped fresh chives or onion flakes
• 4 fully cooked slices bacon, chopped

Preparation

Step 1

Combine first six ingredients in slow cooker.

Cover and cook on HIGH setting 4 hours or on LOW 8 hours or until potatoes are tender.

Mash mixture unto potatoes are coarsely chopped and soup is slightly thickened; stir in sour cream, 1 cup cheese, and chives. Ladle into individual bowls and sprinkle each with bacon and remaining cheese.