SOUPS ON! Day 2

Loaded Baked Potato Soup

I got this recipe from a Southern Living magazine a long time ago and have changed it up a bit over the years.  It makes a TON and is so delicious!  You cook it in the crock pot all day and it's so easy to make!

Ingredients:
6 large russet potatoes, peeled and cut into small cubes (about 3 1/2 to 4 lbs.)
1 large onion, chopped
3 (14 oz.) cans chicken broth
4 - 6 cloves garlic, chopped
Parsley flakes (to your liking)
1/4 c. butter
2 1/2 tsp. salt
1 1/4 tsp. black pepper
1 c. half-and-half
1/2 to 1 c. milk
1 c. shredded sharp cheddar cheese
3 T. fresh, chopped chives
1 (8 oz.) container sour cream
Bacon, cooked and crumbled
Shredded Cheddar Cheese
Green Onions, chopped

In a greased crock pot, combine potatoes, onion, chicken broth, garlic, parsley, butter, salt, and pepper.  Cover and cook on LOW for 8 hours or HIGH for 4 hours.

Mash potato mixture until potatoes are coarsely shopped and soup is slightly thickened.  Stir in half and half.  Add milk slowly until soup reaches desired consistency.  (Sometimes it is too think for me with just the half-and-half, so I add milk and stir in to make it a bit thinner.)  Then add the cheese and chives.

Serve soup topped with choice of toppings:  grated cheddar, more chives, sour cream, bacon, and green onions.