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)
2 cloves garlic, minced
3 (14 ounce) cans chicken broth
1/4 cup butter
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground pepper
1 cup half-and-half
1 cup (4 ounces) sharp cheddar cheese, shredded
3 tablespoons chopped fresh chives
Toppings
6 bacon slices, cooked and crumbled
1 (8 ounce) container sour cream, optional
Shredded cheddar cheese
Combine potatoes, onion, garlic, chicken broth, butter, salt, and pepper in a crockpot. 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 mixture is slightly thickened; stir in half-and-half, cheese, and chives. Makes 12 cups. Serve in bowls, sprinkled with toppings as desired.