Loaded Baked Potato Soup

INGREDIENTS:

6 large baking potatoes, peeled, cut in 1/2-inch cubes
1 large onion, chopped
1 quart chicken broth
3 cloves garlic, minced (or pressed)
1/4 cup butter
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup cream or half-and-half cream
1 cup shredded sharp Cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
cheese, for sprinkling

DIRECTIONS:

Combine first seven ingredients in a large crockpot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).

Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened. Stir in cream, cheese and chives.

Top with sour cream (if used), sprinkle with bacon and more cheese

Source: http://www.cdkitchen.com/recipes/recs/2362/Loaded-Baked-Potato-Soup124884.shtml

Amber's Note: 
 I didn't have time one day to wait for the crockpot, so I just boiled the potatoes on the stove like I am going to make them into mashed potatoes. Once the potatoes where tender I followed the the rest of the recipe. It worked out GREAT and was done in less than 45 minutes.