Slow-Cooker Potato Soup

Ingredients

• 5 lb Russet Potatoes (peeled and cubed (about 10 cups))
• 1 medium Yellow Onion (finely chopped)
• 72.5 oz Chicken Broth (5 cans (14-1/2 ounces each))
• 1 clove Garlic (minced)
• 1 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 16 oz Cream Cheese (2 packages (8 ounces each), softened and cubed)
• 1 cup Half-And-Half
• 1/4 cup Unsalted Butter (cubed)
• 1 lb Bacon (cooked and crumbled, for topping)
• 3/4 cup Sharp Cheddar Cheese (shredded, for topping)
• 1/4 cup Fresh Chives (minced, for topping)

Instructions

1. In a 6-quart slow cooker, combine the potatoes, onion, chicken broth, garlic, salt, and pepper.
2. Cover and cook on low for 8-10 hours, or until the potatoes are very tender and easily mashed.
3. Mash potatoes to desired consistency directly in the slow cooker (chunky or smooth).
4. Stir in the cream cheese, half-and-half, and butter.
5. Cover and cook 15 minutes longer or until heated through.
6. Just before serving, whisk or stir to combine.
7. Top with bacon, cheese, and chives just before serving.