Baked Potato Soup

From the book Not Your Mother's Slow Cooker Cookbook. Made for the Black Cat Cafe.

• Ready In: 5 hrs 40 mins
• Serves: 12

Ingredients

• 5  lbs russet potatoes, peeled and cut into 1-inch cubes
• 1⁄2 cup butter
• 1  cup half-and-half
• 1⁄2 cup sour cream (not non-fat)
•  salt and pepper
• 8  ounces bacon, cooked and crumbled
• 6  green onions, sliced

Directions

1. Put the potatoes in the slow cooker and add water to cover. Cover and cook on High until the potatoes are cooked and falling apart, about 5 hours.
2. Turn the cooker to low, add the butter, half-and-half, and sour cream, and season with salt and pepper. Cover and cook until hot, about 20 minutes.
3. Stir in the crumbled bacon and sliced green onions. Serve immediately or keep warm, adding milk or water to thin.