Hearty Baked Potato Soup

Name: Hearty Baked Potato Soup
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 10 servings (3-1/2 quarts).
Ingredients: 5 pounds baking potatoes, cut into 1/2-inch cubes (about 13 cups); 1 large onion, chopped; 1/4 cup butter; 4 garlic cloves, minced; 1 teaspoon salt; 1/2 teaspoon pepper; 3 cans (14-1/2 ounces each) chicken broth; 1 cup shredded sharp cheddar cheese; 1 cup half-and-half cream; 3 tablespoons minced fresh chives; Optional toppings: Shredded cheddar cheese, sour cream, crumbled cooked bacon and minced chives

TOTAL TIME: Prep: 25 min. Cook: 6 hours YIELD: 10 servings (3-1/2 quarts).

I got this recipe from my aunt, a terrific cook. Full of bacon, cheese and chives, the soup tastes just like a loaded baked potato. My husband and I love to hunker down with it on chilly nights. —Molly Seidel, Edgewood, New Mexico

Ingredients

5 pounds baking potatoes, cut into 1/2-inch cubes (about 13 cups)
1 large onion, chopped
1/4 cup butter
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 cans (14-1/2 ounces each) chicken broth
1 cup shredded sharp cheddar cheese
1 cup half-and-half cream
3 tablespoons minced fresh chives
Optional toppings: Shredded cheddar cheese, sour cream, crumbled cooked bacon and minced chives

Directions

1. Place first 7 ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours.
2. 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.

Nutrition Facts

1-1/3 cups: 310 calories, 11g fat (7g saturated fat), 38mg cholesterol, 906mg sodium, 43g carbohydrate (4g sugars, 5g fiber), 9g protein.

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