Categories: CrockPot, Soup

Ingredients

• 6 large baking potatoes, peeled, cut in 1/2-inch cubes
• 1 large onion, chopped
• 1 quart chicken broth
• 3 garlic cloves, minced (or pressed)
• 1/4 cup butter
• 2 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 cup cream or 1 cup half-and-half cream
• 1 cup sharp cheddar cheese (shredded)
• 3 tablespoons fresh chives
• TOPPING
• 1 cup sour cream (optional)
• 8 slices bacon, fried and crumbled
• cheese, for sprinkling

Directions

1. Combine baking potatoes, onion, chicken broth, garlic, butter, salt and pepper in a large crockpot.

2. Cover and cook on HIGH for 4 hours or LOW for 8 hours (potatoes should be tender).

3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.

4. Stir in cream, cheddar cheese and chives.

5. Top with sour cream (if using); sprinkle with bacon and more cheese.

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