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
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.
- Creamy Chicken Rice & Veggie Soup (sweetheatchefs.com)
- 33 More Easy Crock Pot Recipes (foodiefriendsfridaydailydish.com)