Crockpot "Baked" Potato Soup

CROCKPOT 'BAKED' POTATO SOUP Southern Living 2007 Family Favorite Prep: 21 min Cook: 4 hr OR 8 hr Reduce the fat in this soup by using fat free half-and-half along with reduced fat cheese and sour cream. 6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 lbs

) 1 large onion, chopped (about 1 1/2 cups) 3 (14-oz) cans chicken broth with roasted garlic 1/4 cup butter 2 1/2 tsp. salt 1 1/4 tsp. freshly ground pepper 1 cup whipping cream or half-and-half 1 cup (4 oz) sharp Cheddar cheese, shredded 3 Tbsp. chopped fresh chives 1 (8-oz) container sour cream (optional) 4 bacon slices, cooked and crumbled Shredded Cheddar cheese 1. Combine first 6 ingredients in a 5-qt slow cooker. 2. Cover and cook on HIGH 4 hours OR on LOW 8 hours until potatoes are tender. 3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in whipping cream, cheese and chives. Top with sour cream if desired and sprinkle with bacon and Cheddar cheese before serving. Makes 12 cups.

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