Crock Pot Baked Potato Soup

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This recipe has been in my recipe box for a few years as a favorite (unfortunately I didn’t write down the source of the recipe!).  It’s so easy to throw in the crockpot and enjoy on a chilly day.  Of course, everything is better with bacon, cheese, and a bread bowl from Panera.  🙂

Crock Pot Baked Potato Soup

For the Soup:
6 large baking potatoes, peeled and cut into 1/2 inch cubes
1/2 large onion, chopped
1 quart chicken broth (4 cups)
3 garlic cloves, minced
1/4 cup butter
2 teaspoons salt
1 teaspoon pepper
1 cup cream or half-and-half
1 cup shredded cheddar cheese

Chopped chives
Sour Cream
Bacon, crumbled

Combine everything in the crockpot but the cream and shredded cheese in your crockpot.  Cover and cook on high for 4 hours or on low for 8 hours.  At the end of the cooking time, mash the potatoes until the soup is thickened and stir in the cream and cheese.

Top with your desired toppings and ENJOY!


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