Ingredients
6 large russet potatoes (3 3/4 lbs) - peeled, diced 1/2"
1 large onion
3 cans (14 oz) chicken broth - maybe less
1/4 c butter
2 1/2 tsp salt
1 1/4 tsp pepper
1 c whipping cream or “1/2&1/2” (can be FatFree)
1 cup (4oz) cheddar cheese, shredded
3 tbsp chives
—topppings—
shredded cheese
4 bacon slices, cooked and crumbled
sour cream
chives
Preparation
Combine 1st 6 ingredients in crock pot - cover, cook on high for 4 hours or low for 8. Potatoes should be tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in cream, cheese and chives.
