| 6 | Large russet potatoes |
| 1 | Large onion |
| 3 - 14 oz | Cans chicken broth with roasted garlic |
| 1/4 cup | Butter |
| 2 1/2 teaspoons | Salt |
| 1 1/4 teaspoons | Pepper |
| 1 cup | Heavy whipping cream |
| 2 cups | Shredded cheddar cheese |
| 3 tablespoons | Chives |
| 5 slices | Bacon |
| | Sour cream (if desired) |
Cut the potatoes into 1/2" cubes
Dice the onion
Combine the potatoes, onion, chicken broth, butter, salt & pepper in crock pot. Cook on low for 8 hours
1 hour before serving add the heavy whipping cream & cheddar cheese.
Mash everything in the crockpot to make the potato chunks smaller and create a thicker soup.
Cook bacon in microwave.
Top soup with crumbled bacon, chives & sour cream before serving.
Fills a large crock pot....tons of soup!