Baked Potato Soup

Here's one of my favorite soup recipes.  Easy, tasty, and leftovers freeze well!

Baked Potato Soup

6 large russet potatoes, peeled and cut into 1/2 inch cubes (about 3 3/4 pounds)
1 large onion, chopped (about 1 1/2 cups)
3 (14 oz) cans chicken broth with roasted garlic
1/4 cup butter
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground pepper
1 cup whipping cream or half-and-half
1 cup (4 ounces) sharp cheddar cheese, shredded
3 tablespoons chopped fresh chives
1 (8-oz) container sour cream (optional)
Bacon, cooked and crumbled
shredded cheddar cheese

*Combine first 6 ingredients in a 5-qt slow cooker.
*Cover and cook on high for 4 hours or on low for 8 hours or until potatoes are tender.
*Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese, and chives.
*Top with sour cream, if desired, and sprinkle with bacon and cheddar cheese before serving.  Makes 12 cups.


Now, that is the recipe as I found it in my slow cooker cook book, but here is what I do.
-I skip the salt, just make sure you don't use low sodium broth, or you will need the salt.  I've tried the low sodium broth and it's nasty.
-I've never found chicken broth with roasted garlic, so I just use regular chicken broth.
-I use 2 cups (8 ounces) shredded sharp cheddar cheese in the soup(we love cheese!), but I don't garnish with extra cheese.
-I've never put chives in it, because I never have them, but I'm sure it would taste good.
-I'm not a huge sour cream fan, so I've never put that on top either.
-For me, the bacon is a must, it makes the whole soup, but I've also put cooked, cubed ham in it and that is good as well.

I almost feel this soup is better the next day, after it's really had time to thicken up and absorb all the flavors, so it's just as yummy as leftovers.  And like I said, it freezes and reheats great as well.
Happy cooking!