Baked Potato Soup
Southern Living Magazine "comfort foods" edition
6 large baking potatoes, peeled & cubed (about 3.75 pounds)
1 large onion, chopped (about 1.5 cups)
3 (14 ounce) cans seasoned 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-&-half (i used whipping cream)
1 cup (4 ounces) shredded sharp shredded cheese
3 Tablespoons fresh chives
Toppings (optional): cooked & crumbled bacon, shredded cheddar cheese, sour cream (i didn't use any of these - it didn't need a thing!)
1 - Combine first 6 ingredients in a 5-quart slow cooker.
2 - Cover & cook on high 4 hours or on low 8 hours or until potatoes are tender.
3 - Mash mixture until potatoes are coarsely chopped & soup is slightly thickened; stir in whipping cream, cheese & chives. Serve w/ desired toppings.
*my notes - i didn't have the chicken broth "with roasted garlic" so i just threw in some minced garlic. I also didn't have the chives. Everything else is the same. It was DELICIOUS!