"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Baked Potato Soup Recipe

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This recipe for Baked Potato Soup, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Mays


6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3-3/4 pounds)
1 large onion, chopped (about 1-1/2 cups)
3 (14 ounce) cans chicken broth with roasted garlic
14/ cup butter
2-1/2 teaspoons salt
1-1/4 teaspoons freshly ground pepper
1 cup whipping cream or half-and-half
1 cup (4 ounces) shredded sharp Cheddar cheese
3 Tablespoons chopped fresh chives
1 (8 ounce) container sour cream (optional)
4 bacon slices, cooked and crumbled
Shredded Cheddar Cheese

Combine first 6 ingredients in a 5-quart slow cooker.
Cover & 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 and sprinkle with bacon and Cheddar cheese before serving.




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