This rich soup has all the fixin’s of a loaded baked potato and is just as tasty. We use refrigerated potatoes that are already diced with onions. How’s that for easy?
Serves: 8 Cooking Time: 4 hr
2 (20-ounce) packages refrigerated diced potatoes with onion
1 (32-ounce) container chicken broth
1/4 cup butter
2 teaspoons garlic salt
1-1/4 teaspoons freshly ground black pepper
1 (10-3/4-ounce) can cream of potato soup, undiluted
1 (8-ounce) container sour cream
1-1/2 cups (6 ounces) shredded extra-sharp Cheddar cheese, divided
3 tablespoons chopped fresh chives
4 fully cooked slices bacon, chopped
1===> In a 4- to 5-quart slow cooker, combine potatoes, chicken broth, butter, garlic salt, black pepper, and potato soup.
2===> Cover and cook on HIGH setting 4 hours or on LOW setting 8 hours, or until potatoes are tender.
3===> Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in sour cream, 1 cup cheese, and chives. Ladle into individual bowls, and evenly sprinkle each serving with bacon and remaining cheese.