Laura's StoryWe enjoy this soup when the weather starts to turn cooler and we want a good "comfort food".
russet potatoes, peeled and cut into 1/2-inch cube
onion, chopped (about 1 1/2 cups)
(14-0unce can) chicken broth
cream of chicken soup
water, as needed
freshly ground pepper
whipping cream or half-and-half
(4 ounces) shredded sharp cheddar cheese
chopped fresh chives
(8 ounce) container sour cream (optional)
bacon, cooked and crumbled
Shredded Cheddar cheese
1Combine first 7 ingredients in a 5-quart slow cooker.
Add garlic or garlic powder to taste.
2Cover and cook on HIGH 4 hours or on LOW 8 hours or
until potato is tender.
3Mash some of the potatoes to thicken soup; stir in
cream, cheese, and chives.
4Top with sour cream, if desired, and sprinkle with
bacon and Cheddar Cheese before serving.