Baked Potato Soup

By Battle in Seattle on February 29, 2008

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Ingredients

6 large russet potatoes, peeled and cut into 1/2-inch cubes ( about 3 3/4 lbs.)
1 large yellow onion, chopped ( about 1 1/2 cups)
42 ounces organic low sodium chicken broth ( 5 1/4 cups)
1 whole garlic clove, smashed with the back of your knife
1/4 cup butter
2 teaspoons salt
1 1/4 teaspoons fresh ground pepper
1 cup fat-free half-and-half ( can substitute whipping cream)
1 cup shredded reduced-fat sharp cheddar cheese ( 4 oz.)
3 tablespoons chopped fresh chives ( can substitute finely chopped scallions or green onions)
1 cup light sour cream (optional)
4 slices bacon, cooked crisp and crumbled
additional shredded cheddar cheese

Combine first 7 ingredients in a 5-quart slow-cooker.
Cover and cook on high for six hours, or low for 8-10 hours--or, cook until potato is tender.
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
Stir in half-n-half, cheese, and chives.
In each individual bowl, top with a dallop of sour cream, if desired, and sprinkle with bacon and cheddar cheese before eating.