• 3 pounds red potatoes, unpeeled, cut into 1/2-inch cubes
  • 2 (14.5 ounce) cans chicken broth
  • 1white onion, finely chopped
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (8 ounce) package crisp cooked bacon, crumbled
  • ¾ cup half-and-half
  • ¾ cup shredded Cheddar cheese, plus more for garnish
  • ½ cup sour cream, plus more for garnish
  • 3 tablespoons minced fresh chives(Optional)
  • Directions

  • Step 1

    Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker (such as Crock Pot®). Cook on High until soup flavors meld and potatoes are extremely soft, 4 to 5 hours.


  • Step 2

    Stir bacon, half-and-half, Cheddar cheese, and sour cream into the soup. Turn heat to Low setting; cook until thick and creamy, 15 to 20 minutes more.

  • Step 3

    Mash the soup in the slow cooker using a potato masher to your desired consistency. Garnish with additional Cheddar cheese, sour cream, and chives.

  • Cook's Notes:

    You can use white or yellow onions.

    Margarine can be substituted for the butter.

    Light sour cream can be substituted for the full-fat version.

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