Prep time: 21 minutes
Cook time: 4 hours or 8 hours
*Reduce the fat in this soup by using fat-free half-and-half along with reduced-fat cheese and sour cream.
Ingredients
6 large Russet potatoes, peeled and cut into 1/2 inch cubes
1 lage onion, chopped (1.5 cups)
3 (14-oz) cans chicken broth w/ roasted garlic
1/4 cup butter
2 1/2 t. salt
1 1/4 t. freshly ground pepper
1 cup whipping cream or half-and-half
1 cup (4 oz) sharp Cheddar cheese, shredded
3 Tbs. chopped fresh chives
1 (8 oz) container sour cream (optional)
4 bacon slices, cooked and crumbled
*extra shredded Cheddar cheese for topping
Directions
*Combine first 6 ingredients in a 5-quart slow cooker.
*Cover and cook on HIGH 4 hours or on LOW 8 hours or until potatoes are 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.
*Makes 12 cups.
*taken from Southern Living Slow-Cooker Cookbook
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