Ingredients
5 pounds potatoes, peeled and cubed (about 10 cups)1 medium onion, finely chopped5 cans (14-1/2 ounces each) chicken broth1 garlic clove, minced1-1/2 teaspoons salt1/4 teaspoon pepper2 packages (8 ounces each) cream cheese, softened and cubed1 cup half-and-half cream1/4 cup butter, cubedTOPPINGS:1 pound bacon strips, cooked and crumbled3/4 cup shredded sharp cheddar cheese1/4 cup minced chives
Preparation
Place potatoes and onion in a 6-qt. slow cooker; add broth, garlic, salt and pepper. Cook, covered, on low 8-10 hours or until potatoes are tender.
Mash potatoes to desired consistency. Stir in cream cheese, cream and butter. Cook, covered, 15 minutes longer or until heated through.
Just before serving, whisk soup to combine. Top servings with bacon, cheese and chives.
