Loaded Potato Soup
1 large onion, chopped (about 1 1/2 cups)
3- 14 oz cans chicken broth (or vegetable broth for vegetarian option)
1/4 c butter
2 1/2 t salt
1 1/4 t freshly ground pepper
1 c whipping cream or half and half
1 c shredded SHARP Cheddar cheese
3 T chopped fresh chives (I used about 1 T dried chives)
1 (8 oz.) sour cream (for garnish only if desired)
4 bacon slices cooked and crumbled (OMIT for vegetarian option)
Shredded Cheddar Cheese
- Combine first 6 ingredients in a stock pot (or in a 5 qt. slow cooker).
- Cover and cook on medium-high until potatoes are tender (slow cooker: high for 4 hours or on low 8 hours).
- Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese and chives. Top with sour cream and sprinkle with bacon (OMIT for vegetarian option) and Cheddar cheese before serving.
This recipe is featured on http://wifeofthecolonel.blogspot.com/ and http://www.foodiefriendsfriday.com Linky Party