If you love loaded baked potatoes, then this is a must try. It's rich and creamy and reheats really well for the next day's lunch. I used red potatoes (no peeling!) and diced frozen onion (a huge time saver for meals like this), but you can use large baking potatoes and peel them if you like (you'll only need about 6). Depending on the size of your red potatoes, you'll need about 8-10. I think I used 9 because in my bag, some were much larger than others.
Start cooking your bacon just before your soup is done. We love this soup topped with bacon, more cheese and sour cream. Green onions or chives would be great, too!
8 -10 red potatoes, cut into 1/2 inch cubes
1 cup frozen diced onion
4 cups reduced sodium chicken broth
3 cloves of garlic, minced
1/4 cup butter, cut into cubes
2 teaspoons salt
1 teaspoon pepper
1 cup half & half
1 cup cheddar cheese, plus more for topping
8 slices of bacon, cooked and crumbled
sour cream, optional
Combine the potatoes through the pepper in the Crock Pot and cook on high for 4 hours (or low for 7). Potatoes should be tender. Using a potato masher or fork, mash the potatoes until they are coarsely chopped and the soup has thickened. Stir in half & half and cheese.
Serve topped with crumbled bacon, more cheese and sour cream.
(Source: Adapted from Food.com)