Crockpot "Baked" Potato Soup

== Description ==
Contributed by Catsrecipes Y-Group
* Source: Southern Living 2007 Family Favorite 
* Prep: 21 min 
* Cook: 4 hr or 8 hr 
* Makes 12 cups
== Ingredients == 
* 6 large russet potatoes, peeled and cut into ½-inch cubes (about 3¾ lbs)
* 1 large onion, chopped (about 1½ cups)
* 3 (14-oz) cans chicken broth with roasted garlic
* ¼ cup butter
* 2½ tsp salt
* 1¼ tsp freshly ground pepper
* 1 cup whipping cream or half-and-half
* 1 cup (4 oz) sharp cheddar cheese, shredded
* 3 tbsp chopped fresh chives
* 1 (8 oz) container sour cream (optional)
* 4 bacon slices, cooked and crumbled
* shredded cheddar cheese 
== Directions ==
# Combine first 6 ingredients in a 5-qt slow cooker.
# Cover and cook on high 4 hours or on low 8 hours until potatoes are tender.
# Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
# Stir in whipping cream, cheese and chives.
# Top with sour cream if desired and sprinkle with bacon and cheddar cheese before serving. 
== Notes ==
Reduce the fat in this soup by using fat free half-and-half along with reduced fat cheese and sour cream. 
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Category:Cathy's Recipes
Category:Cheddar Recipes
Category:Chicken stock and broth Recipes
Category:Crockpot Recipes
Category:Milk and cream Recipes
Category:Russet potato Recipes
Category:Soup Recipes
Category:Sour cream Recipes