Combine first 6 ingredients in a 5 quart slow cooker.
Cover and cook on HIGH 4 hours or on LOW 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.
Ingredients
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6 russet potatoes, peeled and cut into 1/2 inch cubes (3 3/4 pounds) (large)
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1 onion, chopped (1 1/2 cup) (large)
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3 cans chicken broth with roasted garlic (14 ounce cans)
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1/4 cup butter
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2 1/2 teaspoons salt
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1 1/4 teaspoons freshly ground pepper
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1 cup whipping cream or Half-and-Half
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1 cup shredded sharp cheddar cheese
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3 tablespoons chopped fresh chives
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1 package sour cream (8 ounce pkg)
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4 slices bacon, cooked and crumbled
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