Hearty Baked Potato Soup

By rrxing

Taste of Home

Ingredients

• 2.5 pounds baking potatoes, cut into 1/2-inch cubes (about 13 cups)
• 1/2 large onion, chopped
• 2 TBS butter
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 22 oz chicken broth
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup half-and-half cream
• 1 1/2 tablespoons minced fresh chives
• Optional toppings: shredded cheddar cheese, sour cream, crumbled cooked bacon and minced chives

Details

Servings 5

Preparation

Step 1

1. Place first seven ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours.
2. Mash potatoes slightly to break up and thicken soup. Add cheese, cream and chives; heat through, stirring until blended. Serve with toppings as desired.

Freeze option: Freeze cooled soup in freezer containers.
To use, partially thaw in refrigerator overnight.
Heat through in a saucepan, stirring occasionally.