Average Rating: 4.5TOTAL TIME: Prep: 30 min. Cook: 8-1/4 hours
YIELD: 12 servings (4 quarts).Ingredients
- 5 pounds potatoes, peeled and cubed (about 10 cups)
- 1 medium onion, finely chopped
- 5 cans (14-1/2 ounces each) chicken broth
- 1 garlic clove, minced
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 packages (8 ounces each) cream cheese, softened and cubed
- 1 cup half-and-half cream
- 1/4 cup butter, cubed
TOPPINGS: - 1 pound bacon strips, cooked and crumbled
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cup minced chives
Instructions
- 1. Place potatoes and onion in a 6-qt. slow cooker; add broth, garlic, salt and pepper. Cook, covered, on low 8-10 hours or until potatoes are tender.
- 2. Mash potatoes to desired consistency. Stir in cream cheese, cream and butter. Cook, covered, 15 minutes longer or until heated through.
- 3. Just before serving, whisk soup to combine. Top servings with bacon, cheese and chives.
Nutrition Facts
1-1/3 cups: 447 calories, 27g fat (14g saturated fat), 86mg cholesterol, 1512mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 14g protein.