📝 Instructions
= Recipe
1. Add 6 large baking potatoes (peeled and cubed), 1 large onion (diced), 1 qt chicken broth, 3 garlic cloves (minced), 0.25 cup butter, 2.5 tsp salt, and 1 tsp pepper to a crock pot. Cook on HIGH for 4 hours or LOW for 8 hours until potatoes are very tender.
2. Coarsely mash the mixture with a potato masher — leave some chunks for texture. Stir in 1 cup cream or half-and-half, 1 cup shredded sharp cheddar, and 3 tbsp chives.
3. Cook and crumble 8 slices bacon. Serve soup topped with sour cream, bacon crumbles, and more shredded cheddar.