"Baked" Potato Soup - CROCKPOT RECIPE!

This recipe is SOO delicious! It's a down-home comfort version of a loaded twice baked potato - warm and creamy, just the way potato soup should be! My sister found this recipe and it has spread through our family like wildfire. Very simple with ingredients you usually always have on hand (except maybe cream/half and half). I make home-made crescent rolls with this recipe to finish off the meal just perfectly. I'll post the delicious, flaky, perfect crescent roll recipe soon!


Ingredients:
6 large russet potatoes, peeled and cut in to 1/2-inch cubes (about 3 3/4 lbs.)
1 large onion, chopped (about 1 1/2 cups)
3 (14 oz) cans chicken broth with roasted garlic (I've used regular chick broth and added garlic)
1/4 cup butter
2 1/2 tsp salt
1 1/4 tsp pepper
1 cup whipping cream or half-and-half
1 cup (4 oz) sharp cheddar cheese, shredded
3 T chopped fresh chives
1 (8 oz) container sour cream (optional)
4 bacon slices, cooked and crumbled
shredded cheddar cheese

Directions:
combine first 6 ingredients in a 5-quart slow cooker. Cover and cook on HIGH 4 hours or on LOW 8 hours or until potato is tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese and chives. Top with sour cream, if desired, and sprinkle with bacon and cheddar cheese before serving.

Recipe from: my sister, TRICIA