Hearty Baked Potato Soup 

10 servings 

“I got this recipe from my aunt-years ago. Topped with bacon, cheese and chives, this soup tastes just like a loaded baked potato! My husband and I love to hunker down with bowls of it on chilly nights.”  

5 pounds baking potatoes, cut into 1/2-inch cubes (about 13 cups) 
1 large onion, chopped 
1/4 cup butter 
4 garlic cloves, minced 
1 teaspoon salt 
1/2 teaspoon pepper 
3 cans (14-1/2 ounces each) chicken broth 
1 cup shredded sharp cheddar cheese 
1 cup half-and-half cream 
3 tablespoons minced fresh chives 
Optional toppings: shredded cheddar cheese, sour cream, crumbled cooked bacon and minced chives 


Place first seven ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours. 

Mash potatoes slightly to break up and thicken soup. Add 1 cup cheese, cream and chives; heat through, stirring until blended. Serve with toppings as desired. 

Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally