6 large baking potatoes, peeled & cut into 1/2ʺ cubes
1 large onion, chopped
1 qt. chicken broth
3 garlic cloves, minced or pressed
¼ C butter
2 ½ tsp. salt
1 tsp. pepper
1 C cream or half & half
1 C cheddar cheese, shredded
3 tbsp. fresh chives, chopped (optional)
8 slices bacon, fried & crumbled
Cheese for sprinkling
Combine the first 7 ingredients and place in a large crock pot. Cover and cook on high for 4 hours or on low for 8 hours. Potatoes should be tender. Using a potato masher, mash mixture until the potatoes are coarsely chopped and soup is slightly thickened. Stir in the cream, chives and cheese. To serve: sprinkle each serving with sour cream, bacon and more cheese.
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