“Baked” Potato Soup is a great cock pot recipe that is great for those cold winter nights. 

Ingredients

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

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 potatoes are tender.  Mash mixture until potatoes are coarsely chopped and soup if slightly thickened; stir in cream, cheese and chives.  Top wit sour cream, if desired, sprinkle with bacon and cheddar cheese before serving.

Notes

• I have used chicken broth with roasted garlic, Chicken broth with vegetables a herbs or zesty garlic chicken bouillon cubes.

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