Slow Cooker Loaded Potato Soup

• 4 or 5 russet potatoes (about 2 pounds), peeled and diced into 1/2-inch pieces
• 4 scallions, chopped (white parts only)
• 4 cups chicken broth
• 1 cup light cream
• 1 cup shredded cheddar

Toppings: additional shredded cheddar, 4 slices bacon (cooked and crumbled), chopped chives

-In 5 to 6 quart slow cooker, combine potatoes, scallions and broth.

-Cover and cook on low for 6 hours (until potatoes are tender).

-Puree soup until smooth. Use an immersion blender (or allow to cool and puree in batches in a

blender).

-Stir in light cream and cheddar. Continue to cook on low until cheese is melted. (Depending

upon whether you cooled your soup to puree it, this could take up to 30 minutes.)

-Season with salt and pepper to taste.

-Serve with desired toppings.