6 large russet potatoes, peeled and cut into 1/2 inch cubes
1 large onion, chopped (about 1 1/2 cups)
3- 14 oz cans chicken broth
1/4 c butter
2 1/2 t salt
1 1/4 t freshly ground pepper
1 c whipping cream or half and half
1 c shredded SHARP Cheddar cheese
3 T chopped fresh chives (for garnish)
Sour cream (for garnish)
4 bacon slices cooked and crumbled (for garnish or you can add directly to the soup)
Shredded Cheddar Cheese (for garnish)
1. Combine first 6 ingredients in a 5 qt. slow cooker.
2. Cover and cook on high 4 hours or on low 8 hours or until potatoes are tender.
3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream and cheese.
4. Top with sour cream and sprinkle with bacon, chives and Cheddar cheese before serving.