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Loaded Potato Soup




Source of Recipe


Southern Living, FEBRUARY 2006






List of Ingredients



• 4 pounds new potatoes, peeled and cut into 1/4-inch-thick slices
  
• 1 small onion, chopped
  
• 2 (14-ounce) cans chicken broth
  
• 2 teaspoons salt
  
• 1/2 teaspoon pepper
  
• 1 pint half-and-half
  
• Toppings: shredded Cheddar cheese, crumbled bacon, green onion slices
  






Instructions



1. Layer sliced potatoes in a lightly greased 6-quart slow cooker; top with chopped onion.
   
2. Stir together chicken broth, salt, and pepper; pour over potatoes and onion. (Broth will not completely cover potatoes and onion.) Cover and cook on HIGH 3 to 5 hours or until potatoes are tender.
   
3. Mash mixture with a potato masher; stir in half-and-half. Cover and cook on HIGH 20 more minutes or until mixture is thoroughly heated.
   
4. Ladle into bowls, and serve with desired toppings.
   






Final Comments


Makes 8 servings