Baked Potato Soup

• 6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 lbs.)
• 1 large yellow onion, chopped (about 1 1/2 cups)
• 42 ounces organic low sodium chicken broth (5 1/4 cups)
• 1 whole garlic clove, smashed with the back of your knife
• 1/4 cup butter
• 2 teaspoons salt
• 1 1/4 teaspoons fresh ground pepper
• 1 cup fat-free half-and-half (can substitute whipping cream)
• 1 cup shredded reduced-fat sharp cheddar cheese (4 oz.)
• 3 tablespoons chopped fresh chives (can substitute finely chopped scallions or green onions)
• 1 cup light sour cream (optional)
• 4 slices bacon, cooked crisp and crumbled
• additional shredded cheddar cheese

1. Combine first 7 ingredients in a 5-quart slow-cooker.
2. Cover and cook on high for six hours, or low for 8-10 hours--or, cook until potato is tender.
3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
4. Stir in half-n-half, cheese, and chives.
5. In each individual bowl, top with a dallop of sour cream, if desired, and sprinkle with bacon and cheddar cheese before eating.

russet potatoes, yellow onion, chicken broth, garlic, butter, salt, fresh ground pepper, substitute whipping cream, cheddar cheese, fresh chives, light sour cream, bacon, cheddar cheese

Taken from www.food.com/recipe/baked-potato-soup-289260 (may not work)