Potato Soup (Slow Cooker)

By McLean

Ingredients

• 6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 lbs.)
• (or - 2 (20 oz.) packages diced potatoes with onion)
• 1 large onion, chopped (1 1/2 cups) (eliminate if using above packages)
• 3 cans chicken broth with roasted garlic (or regular chicken broth and minced garlic)
• 1/4 cup butter
• 2 1/2 teaspoon salt
• 1 1/4 teaspoon freshly ground pepper
• 1 cup whipping cream or half-and-half (or 8 oz. sour cream or 8 oz. cream cheese)
• Can of potato or cream of chicken soup (optional)
• 2 cups sharp cheddar cheese, shredded, divided
• 3 tablespoons fresh chives, optional
• 4 bacon slices, cooked and crumbled
• Shredded cheddar cheese

Preparation

Step 1

Combine first 6 ingredients in slow cooker, cover and cook on high for 4 hours or on low for 8 hours or until potatoes are tender.

Mash mixture until potatoes are coarsely chopped and soup is lightly thickened; stir in cream and 1 cup cheese and fresh chives (optional).

Serve in bowls and sprinkle with bacon and 1 cup cheddar cheese before serving.