Baked Potato Crock Pot Soup

6 large russet potatoes, peeled and cut into ½ in cubes

1 large onion, chopped

3 (14oz) cans chicken broth with roasted garlic

¼ c butter

2 ½ tsp salt

1 ¼ tsp pepper

1 c cream or half and half

1 c shredded sharp cheddar cheese

3 T chopped chives

Garnish:

Sour cream

4 sliced bacon, crumbled

Shredded cheddar cheese

Combine first six ingredients in crock pot. Cover and cook on high for four hours or on low for eight house or until potatoes are tender. Mash mixture and stir in cream, cheese and chives. Serve topped with sour cream, bacon and cheese.