Crockpot Baked Potato Soup

This was our second favorite potato soup. I like the convenience of the crockpot and everyone likes the toppings. The flavor is good, but second best compared to the first recipe. 

CROCKPOT BAKED POTATO SOUP                        makes 12 cups

3 3/4 lbs. (about 6 large) russet potatoes, peeled and cubed

1 1/2 C. chopped onion

3 (14 oz. cans) chicken broth with roasted garlic

1/4 C. butter

2 1/2 tsp. salt

1 1/4 tsp. pepper

1 C. cream

1 C. shredded cheddar

3 Tbs. chopped fresh chives

8 oz. sour cream

4 turkey bacon slices, cooked and crumbled

Combine first 6 ingredients in crock pot. Cook on high 4 hours or on low 8 hours or until potatoes are tender. Mash until potatoes are coarsely chopped and soup is slightly thickened. Stir in cream, cheese and chives. Top with sour cream, bacon and more cheese.

© Being Fruitful, 2012