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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!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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