5 pounds potatoes, peeled and cubed (about 10 cups)
1 medium onion, finely chopped
5 cans (14-1/2 ounces each) chicken broth
1 garlic clove, minced
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 packages (8 ounces each) cream cheese, softened and cubed
1 cup half-and-half cream
1/4 cup butter, cubed
1 pound bacon strips, cooked and crumbled
3/4 cup shredded sharp cheddar cheese
1/4 cup minced chives
1Place potatoes and onion in a 6-qt. slow cooker; add broth, garlic, salt and pepper. Cook, covered, on low 8 to 10 hours or until potatoes are tender.
2Mash potatoes to desired consistency. Stir in cream cheese, cream and butter. Cook, covered, 15 minutes longer or until heated through.
3Just before serving, whisk soup to combine. Top servings with bacon, cheese and chives.
Prize winning recipe.
Prep: 30 min. Cook: 8-1/4 hours
Makes 12 servings (4 quarts)
1-1/3 cups: 447 calories, 27g fat (14g saturated fat), 86mg cholesterol, 1512mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 14g protein.