INGREDIENTS
6 large baking potatoes, peeled, cut in 1/2″size
1 large onion, chopped
1 quart chicken broth
3 garlic cloves, minced
1/4 cup butter (REAL butter)
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup cream or 1 cup half-and-half cream
1 cup shredded sharp cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
cheese, for sprinkling
DIRECTIONS
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 thick. If you want it thicker, add 1/4 cup instant mashed potatoes.
Stir in cream, cheese and chives.
Top with sour cream (if used), sprinkle with bacon and more cheese.
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Making it for the family right now. Smells so good.
I cannot tell you how many times I have prepared this soup since finding the recipe! It is fantastic and so easy!
Making this for dinner tonight. Is one quart of broth all the liquid I need? It just doesn’t look like much
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I have tried potato soup twice over the past 6 months and failed both times, I will be giving it one more time with your recipe!
Cindy, this is FAIL proof sweetie!! YOU CAN DO IT!!
That soup looks beautiful, Monica. Potato soup is a favorite for us! Thanks so much for linking up to Simple Supper Tuesday and I hope to see you next week!
That soup looks marvelous! Love the addition of sour cream! So glad to meet you Monica despite only through the blogging world. Just subscribed to your posts so now I can get up to date with your yummy posts. Thanks for joining Manila Spoon, too! Abby
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Tomorrow! Absolutely, positively for sure! Thank you! 🙂
OMG! I’m a monster face!
LOL, love the monster face reference!! We are having leftovers for lunch today! YUM 😀
This sounds delicious and so heartwarming on a cold day! 🙂 Love this Monica!
TY Tara! HUGS!!