Quick Tips

"BAKED" POTATO SOUP

"BAKED" POTATO SOUP

Consider this the down-home comfort version of a loaded twice-baked potato- warm and creamy,just the way potato soup should be.

Preparation: 21 Minutes Cook: 4 Hours or 8 Hours
Makes: 12 Cups

Ingredients:

6 large russet potatoes,peeled and cut into 1/2 inch cubes
(about 3 3/4 pounds)
1 large onion,chopped (about 1 1/2 cups)
3 (14-ounce) cans chicken broth with roasted garlic
1/4 cup butter
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground pepper
1 cup whipping cream or half-and-half
1 cup (4 ounces) shredded sharp Cheddar cheese
3 tablespoons chopped fresh chives
1 (8-ounce) container sour cream (optional)
4 bacon slices,cooked and crumbled
Shredded Cheddar cheese

1.) Combine first 6 ingredients in a 5-quart slow cooker.
2.) Cover and cook on HIGH 4 hours or on LOW 8 hours or until potato is tender.
3.)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.