Ingredients
5 pounds baking potatoes, cut into 1/2-inch cubes (about 13 cups)1 large onion, chopped1/4 cup butter4 garlic cloves, minced1 teaspoon salt1/2 teaspoon pepper3 cans (14-1/2 ounces each) chicken broth1 cup shredded sharp cheddar cheese1 cup half-and-half cream3 tablespoons minced fresh chivesOptional toppings: Shredded cheddar cheese, sour cream, crumbled cooked bacon and minced chives
Preparation
Place first 7 ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours.
Mash potatoes slightly to break up and thicken soup. Add 1 cup cheese and the cream and chives; heat through, stirring until blended. Serve with toppings as desired.
