Crock-Pot Style Loaded Baked Potato Soup

6 large baking potatoes, peeled, cut in ½ -inch cubes

1 large onion, chopped

1 quart chicken broth

3 garlic cloves, minced (or pressed)

1⁄4 cup butter

2 1⁄2 teaspoons salt

1 teaspoon pepper

1 cup cream or 1 cup half-and-half cream

1 cup shredded sharp cheddar cheese

3 tablespoons chopped fresh chives

1 cup sour cream (optional)

8 slices bacon, fried & crumbled

cheese, for sprinkling

Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).

Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.

Stir in cream, cheese and chives. Top with sour cream (if used), sprinkle with bacon and more cheese.

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