BAKED POTATO SOUP

By ddma_34d

Ingredients

• 6 LARGE RUSSET POTATOS (I USE 8 OR 9), PEELED MAND CUT INTO 1/2 INCH CUBES (ABOUT 3 3/4 LBS)
• 1 LARGE ONION, CHOPPED , (ABOUT 1 1/2 CUPS)
• 3 (14 OZ) CANS CHICKEN BROTH WITH ROASTED GARLIC (IF YOU CAN'T FIND IT USE REGULAR CHICKEN BROTH)
• 1/4 CUP BUTTER
• 2 1/2 TSP SALT
• 1 1/4 TSP FRESHLY GROUND PEPPER
• 1 CUP WHIPPING CREAM OR HALF AND HALF
• 1 CUP (4 OZ) SHARP CHEDDAR CHEESE , SHREDDED
• 3 TBSP FRESH CHIVES , CHOPPED
• 1 (8 OZ) CONTAINER SOUR CREAM (OPTIONAL)
• 4 BACON SLICES , COOKED AND CRUMBLED (I USE THE BACON PIECES IN THE BAG)
• SHREDDED CHEDDAR CHEESSE

Preparation

Step 1

COMBINE FIRST 6 INGRIEDIANTS IN A 5 QT SLOW COOKER
COVER AND COOK ON HIGH 4 HOURS OR ON LOW 8 HOURS OR UNTIL POTATOE 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.