"Baked" Potato Soup

first tried by Teri, submitted by Betty

For a SLOW COOKER PREP: 21 min COOK: 4 hours or 8 hours
Makes 12 cups

• 6 large Russet potatoes, peeled and cut into ½ inch cubes (about 3 ¾ Lbs)
• 1 large onion, chopped (about 1 ½ cups)
• 3 (14 ounce) cans chicken broth with roasted garlic
• ¼ cup butter
• 2 ½ teaspoons salt
• 1 ¼ teaspoons freshly ground pepper
• 1 cup whipping cream or half and half
• 3 tablespoons chopped fresh chives
• 1 (8 ounce) container of sour cream (optional)
• 4 bacon slices, cooked and crumbled
• Shredded Cheddar cheese
  
  
  Combine first six ingredients in 5 qt slow cooker. Cover and cook on HIGH 4 hours or LOW for 8 hours or until potato is tender.
  
  Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
  
  Stir in cream, cheese and chives. Top with sour cream, if desired, and sprinkle with bacon and Cheddar cheese before serving.