“I got this from a Southern Living Crock-Pot cookbook. It's so creamy and delicious, just the way it ought to taste! It's a great meal for kids and husbands alike! (The cookbook used everything full fat and a 1/2 tsp. more salt; I've chosen to lighten it up a bit where I didn't see it would change the taste or texture.) Don't worry about overcooking it if you need to leave it longer than it says. I usually throw it together in the morning before work, leave the crockpot on high, and when I come home at 5pm to finish, it's still fine. You should regard the cooking time as minimum time needed.”
READY IN:
6hrs 21mins
SERVES:
8-12
YIELD:
12 cups
UNITS:
US

Ingredients Nutrition

Directions

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

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