Ingredients
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6 large baking potatoes, peeled, cut in 1/2 -inch cubes
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1 large onion, chopped
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1 quart chicken broth
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3 garlic cloves, minced (or pressed)
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1/4 cup butter
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2 1/2 teaspoons salt
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1 teaspoon pepper
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1 cup cream or 1 cup half-and-half cream
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1 cup shredded sharp cheddar cheese
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3 tablespoons chopped fresh chives
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1 cup sour cream
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8 slices bacon, fried & crumbled
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cheese, for sprinkling
Instructions
- Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
- Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
- Stir in cream, cheese and chives.
- Top with sour cream (if used), sprinkle with bacon and more cheese.