Baked Potato Soup

Peeling and cutting the potatoes and starting the crock-pot takes about 20 minutes in the morning.

Use fat-free half-and-half, along with reduced-fat cheese and sour cream if you wish; this significantly reduces the fat content.

Makes 16 cups.

Ingredients

• 6 large russet potatoes, peeled and cut into ½-inch cubes (about 3 ¾ pounds)
• 1 large onion, chopped (about 1 ½ cups)
• 3 (14-ounce) cans chicken broth with roasted garlic
• ¼ cup butter
• 2 ½ tsp salt
• 1 ¼ tsp freshly ground pepper
• 1 cup whipping cream or half-and-half
• 1 cup (4 ounces) sharp Cheddar cheese, shredded
• 3 Tbsp chopped fresh chives
• 1 (8-ounce) container sour cream (optional)
• 4 bacon slices, cooked and crumbled
• Shredded Cheddar cheese

Method

1. Combine first 6 ingredients in 5-quart slow-cooker.
2. Cover and cook on HIGH 4 hours or on LOW 8 hours or until potatoes are tender.
3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
4. Stir in whipping cream, cheese, and chives.
5. Top with sour cream, if desired, and sprinkle with bacon and Cheddar cheese before serving.