Baked Potato Soup

Ingredients

• 6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 lbs.)
• 1 large yellow onion, chopped (about 1 1/2 cups)
• 42 ounces organic low sodium chicken broth (5 1/4 cups)
• 1 whole garlic clove, smashed with the back of your knife
• 1/4 cup butter
• 2 teaspoons salt
• 1 1/4 teaspoons fresh ground pepper
• 1 cup fat-free half-and-half (can substitute whipping cream)
• 1 cup shredded reduced-fat sharp cheddar cheese (4 oz.)
• 3 tablespoons chopped fresh chives (can substitute finely chopped scallions or green onions)
• 1 cup light sour cream (optional)
• 4 slices bacon, cooked crisp and crumbled
• additional shredded cheddar cheese

Directions

1. 1

   Combine first 7 ingredients in a 5-quart slow-cooker.

2. 2

   Cover and cook on high for six hours, or low for 8-10 hours--or, cook until potato is tender.

3. 3

   Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.

4. 4

   Stir in half-n-half, cheese, and chives.

5. 5

   In each individual bowl, top with a dallop of sour cream, if desired, and sprinkle with bacon and cheddar cheese before eating.