Baked Potato Soup

1 tsp olive oil
3 cloves garlic, chopped
5 cups Yukon Gold potatoes, chopped into 1/2 inch cubes
1 large onion, chopped
3 (14 oz.) cans chicken broth
1 tbsp butter
2 tsp salt
1 tsp ground pepper
1 cup half and half
4 oz sharp cheddar cheese, shredded
1 (8 oz) container sour cream (optional)

Sautee onions and garlic in butter and olive oil. Combine sauteed onions, potatoes, chicken broth, salt, and pepper in 5qt slow cooker. Cover and cook on HIGH 4 hours or on LOW 8 hours or until potatoes are tender. Mash mixture until potatoes coarsely chopped and soup is slightly thickened, stir in half and half and cheese. Top with sour cream and sprinkle with more cheddar cheese before serving if desired.

Makes 12 cups.

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