Ingredients
- 6 large potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 lbs.)
- 1 large onion, chopped (about 1 1/2 cups)
- 42 oz chicken broth(5 1/4 cups)
- 2 tbsp butter
- 1 ¼ tsp fresh ground pepper
- 1 c milk
- 1 ½ c shredded cheddar cheese
- 1 c light sour cream (optional)
- 4 slices bacon, cooked crisp and crumbled (optional)
Instructions
Combine first 5 ingredients in a 5-quart slow-cooker.
Cover and cook on high for six hours, or low for 8-10 hours–or, cook until potato is tender.
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
Stir in milk, and cheese.
In each individual bowl, top with a dollop of sour cream, if desired, and sprinkle with bacon and cheddar cheese before eating.
