6 large baking potatoes, cubed (you can peel but I don't)
1 large onion, chopped
1 quart chicken broth
3 garlic cloves, minced
1/4 c butter
1 1/2 t salt
1 tsp pepper
1 c cream or half and half
1 c shredded sharp cheddar cheese
3 TBsp chopped fresh chives (optional)
1 c sour cream (optional)
1 slices bacon, fried and crumbled
cheese to topping
Combine first seven ingredients in large crockpot; cover and cook on HIGH for 4 hours or low for 8 hours ( potatoes should be tender). Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened ( I use an immersion blender for ease but not necessary). Stir in cream and cheese and chives. Top with sour cream, cheese and bacon.
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