Chef Rose
Ingredients
Instructions
| 6 Large Russet Potatoes, peeled & cut into 1/2" cubes |
| 1 Large Onion, chopped |
| 3 cans Chicken Broth w/ Roasted Garlic |
| 1/2 cup Butter |
| 2-1/2 tsp. Salt |
| 1-1/4 tsp. Pepper |
| 1 cup Half and Half |
| 1 cup Cheddar Cheese, shredded |
| 3 tbs. Fresh Chives, chopped |
When serving, top with: 8 oz. tub of Sour Cream, 4 Bacon Slices, and grated Cheddar Cheese.
Combine first 6 ingredients in a 5-qt. slow cooker, cover and cook on High for 4 hrs or on Low for 8 hrs until potatoes are tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese, and chives. To serve, top with sour cream and sprinkle with bacon and cheddar cheese.
Makes 12 servings.