Made this recipe last night and it was really good. This makes a huge batch - I'm not sure it would have all fit in my old crockpot that was smaller than my new one. Next time I will half the recipe and easily feed my family of 4 with leftovers.
6 large baking potatoes, peeled, cut in 1/2 -inch cubes
1 large onion, chopped
1 quart chicken broth
3 garlic cloves, minced (or pressed)
1/4 cup 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:
1. Combine first seven ingredients in a large crock pot; cover and cook on
HIGH for 4 hours or LOW for 8 hours (potatoes should be tender).
2. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
3. Stir in cream, cheese and chives.
4. Top with sour cream (if used), sprinkle with bacon and more cheese.
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