March 19, 2008

Baked Potato Soup

6 Large Russet Potatoes, peeled & cut into 1/2" cubes
1 Large Onion, chopped
3 cans Chicken Broth w/ Roasted Garlic
1/2 cup Butter
2-1/2 tsp. Salt
1-1/4 tsp. Pepper
1 cup Half and Half
1 cup Cheddar Cheese, shredded
3 tbs. Fresh Chives, chopped
When serving, top with: 8 oz. tub of Sour Cream, 4 Bacon Slices, and grated Cheddar Cheese.

Combine first 6 ingredients in a 5-qt. slow cooker, cover and cook on High for 4 hrs or on Low for 8 hrs until potatoes are tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese, and chives. To serve, top with sour cream and sprinkle with bacon and cheddar cheese.

Makes 12 servings.