Slow Cooker Baked Potato Soup

By ctaubenheim

Ingredients

• 6 large russel potatoes, peeled and cut into 1/2 inch cubes (about 3 3/4lbs)
• 1 large onion, chopped (about 1 1/2 cups)
• 3 9154oz) cans chicken broth with roasted garlic
• 1/4 cup butter
• 2 1/2 tsp salt
• 1 cup whipping cream or half & half
• 1 can (4oz) shredded sharp cheddar cheese
• 3 Tbsp chopped fresh chives
• 1 (8oz) sour cream (optional)
• 4 bacon slices, cooked and crumbled
• shredded cheddar cheese

Preparation

Step 1

Combine first 6 ingredients in a 5 quart slow cooker. Cover and cook on high 4 hours or on low 8 hours or until potato is tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese and chives. Top with sour cream, if desired, and sprinkle with bacon and cheddar cheese before serving.