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.

Nutrition

• 8 servings: 394 calories, 16 grams fat, 1566 gram sodium, 1552 gram potassium, 53 grams carbohydrates, 7 grams fiber, 3 grams sugar, 12 grams protein.  If Reduced fat sour cream is added, add an additional 164 cal, 15 grams fat, 50 grams sodium, 156 grams potassium, 5 gram carbohydrates and 4 grams protein.