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Loaded Baked Potato Soup
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| Ingredients | |
| 6 lg. | potatoes, peeled and cut into 1/2 inch cubes |
| 1 lg. | onion, chopped |
| 3 14-oz. cans | chicken broth with roasted garlic |
| 1/4 C. | butter |
| 2 1/2 tsp. | salt |
| 1 1/4 tsp. | ground pepper |
| 1 C. | whipping cream |
| half and half, alternative | |
| 1 C. or 1 4-oz. pkg. | shredded sharp cheddar cheese |
| 3 Tbs. | chopped fresh chives |
| 1 8-oz. container | sour cream |
| additional shredded cheddar cheese | |
Directions
Combine first 6 ingredients in a 5-qt. slow cooker. Cover and cook on HIGH for 4 hours or on LOW for 8 hours, or until potato is tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in cream, cheese and chives. Top with sour cream, and sprinkle with bacon and cheddar cheese before serving.
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