Loaded Baked Potato Soup from Carla Williams

By JacqueDavison

Ingredients

• 6 large baking potatoes, peeled, cut in 1/2 -inch cubes
• 1 large onion, chopped
• 1 quart chicken broth
• 3 garlic cloves, minced (or pressed)
• 1/4 cup butter
• 2 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 cup cream or 1 cup half-and-half cream
• 1 cup shredded sharp cheddar cheese
• 3 tablespoons chopped fresh chives
• 1 cup sour cream (optional)
• 8 slices bacon, fried & crumbled
• cheese, for sprinkling

Preparation

Step 1

1. Combine first seven ingredients in a large crock pot; cover and cook on
HIGH for 4 hours or LOW for 8 hours (potatoes should be tender).
2. Mash mixture until potatoes are coarsely chopped and soup is slightly
thickened.
3. Stir in cream, cheese and chives.
4. Top with sour cream (if used), sprinkle with bacon and more cheese.