Loaded Baked Potato Soup

By Bailey1_

Ingredients

• 6 lg. potatoes, peeled and cut into 1/2 inch cubes
• 1 lg. onion, chopped
• 3 14-oz. cans chicken broth with roasted garlic
• 1/4 C. butter
• 2 1/2 tsp. salt
• 1 1/4 tsp. ground pepper
• 1 C. whipping cream or half and half
• 1 C. or 1 4-oz. pkg. shredded sharp cheddar cheese
• 3 Tbs. chopped fresh chives
• 1 8-oz. container sour cream
• additional shredded cheddar cheese

Details

Servings 1
Adapted from recipe4living.com

Preparation

Step 1

Directions

Combine first 6 ingredients in a 5-qt. slow cooker. Cover and cook on HIGH for 4 hours or on LOW for 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, and sprinkle with bacon and cheddar cheese before serving.

Betty Jo Nicosia ~~ Weirton, WV