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Baked Potato Soup 14 Recipe

Ingredients
  • 6 russet potatoes, peeled and cut into 1/2 inch cubes (3 3/4 pounds) (large)
  • 1 onion, chopped (1 1/2 cup) (large)
  • 3 cans chicken broth with roasted garlic (14 ounce cans)
  • 1/4 cup butter
  • 2 1/2 teaspoons salt
  • 1 1/4 teaspoons freshly ground pepper
  • 1 cup whipping cream or Half-and-Half
  • 1 cup shredded sharp cheddar cheese
  • 3 tablespoons chopped fresh chives
  • 1 package sour cream (8 ounce pkg)
  • 4 slices bacon, cooked and crumbled
Directions
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.

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