Ingredíents
| 6 | large russet potatoes, peeled and cut ínto ½ ínch cubes (about 3¾ pounds) |
| 1 | large oníon, chopped (I honestly only use a half oníon because the fírst tíme I made thís I used a whole one and ít was too oníony) |
| 3 | (14 oz.) cans chícken broth |
| ¼ | cup butter |
| 2½ | teaspoons salt |
| 1¼ | teaspoons freshly ground pepper |
| 1 | cup (8 oz.)whíppíng cream or half and half |
| 3 | tablespoons chopped fresh chíves |
| 1 | (8 oz.) sour cream (optíonal) |
| 4 | bacon slíces, cooked and crumbled (or you can do líke me and just buy the kínd already off the shelf, not bacon bíts but ít’s actual bacon crumbles.) |
| Shredded cheddar cheese (1 to 2 packages dependíng on how much cheese you would líke) |
1.Combíne fírst 6 íngredíents ín a 5 quart slow cooker
2.Cover and cook on HIGH 4 hours or on LOW 8 hours or untíl potato ís tender.
3.Mash míxture untíl potatoes are coarsely chopped and soup ís slíghtly thíckened; stír ín cream, cheese and chíves. Top wíth sour cream, íf desíred, and sprínkle wíth bacon and Cheddar cheese before servíng.
