Crockpot "Baked" Potato Soup

Description
Contributed by Catsrecipes Y-Group
 * Source: Southern Living 2007 Family Favorite
 * Prep: 21 min
 * Cook: 4 hr or 8 hr
 * Makes 12 cups

Ingredients

 * 6 large russet potatoes, peeled and cut into ½-inch cubes (about 3¾ lbs)
 * 1 large onion, chopped (about 1½ cups)
 * 3 (14-oz) cans chicken broth with roasted garlic
 * ¼ cup butter
 * 2½ tsp salt
 * 1¼ 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

Directions

 * 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.
 * 4) Stir in whipping cream, cheese and chives.
 * 5) Top with sour cream if desired and sprinkle with bacon and cheddar cheese before serving.