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Baked Potato Soup

I got this recipe from friend/neighbor, Sarah Froneberger. She served it at a book club meeting.

Prep
Cook
Serves 6people
Ingredients
6
large russet potatoes, peeled and cut into 1/2 inch cubes (about 3 3/4 lbs
1
and 1/2 cups chopped onion
3
cans (14 oz) chicken broth with roasted garlic
1/4
cup butter
2 1/2
tsp salt
1 1/4
tsp freshly ground pepper
1
cup whipping cream or half and half
1
cup 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
1.
Combine first 6 ingredients into a 5 quart slow cooker. Cover and cook on high 4 hours or on low for 8 hours or until potatoes are tender.
2.
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese and chives.
3.
Top with sour cream, if desired and sprinkle with bacon and cheddar cheese before serving.
4.
Makes 12 cups.
5.
Note: I did not have the chives and soup was still very good.
6.
Note: I could not find the chicken broth with garlic, so, I used regular chicken broth and added some garlic to taste.
7.
Note: You can also use fat free half and half and reduced fat cheese and sour cream.

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