Baked Potato Soup

Finally got around to making this one today. Only took a few weeks! It was good... not as good as Jack's, but it hit the spot after raking leaves for an hour on a chilly, breezy fall afternoon!

The original recipe is called Loaded Baked Potato Soup, but to save some calories I didn't load it all the way. I ended up having to add some extra liquid because at first bite it was just like eating a bowl of mashed potatoes! Also, for the first time in my adult life, I felt like there was too much garlic. Now, I doubled it from the recipe, so don't do it even if you love garlic!

Loaded Baked Potato Soup
6 large baking potatoes, peeled and cubed into 1/2 pieces
1 large onion, chopped
1 quart chicken broth
3 cloves garlic, minced
1/4 cup butter
2.5 tsp salt
1 tsp pepper
1 cup half-and-half
1 cup shredded sharp cheddar cheese
3 TBSP chopped fresh chives
1 cup sour cream
8 slices bacon, cooked and crumbled
extra cheese for sprinkling

Combine first seven ingredients in large crock pot; cover and cook on low for 8 hours or high for 4 hours (potatoes should be tender).

Mash potato mixture until potatoes are coursely chopped and soup is slightly thickened.

Stir in half-and-half, cheese, and chives (I added in an extra 1/2 cup of cream and 3/4 cup water to get it a little more soupy. I think I mashed my potatoes a little too much given them the consistency of smashed potatoes).

Serve topped with sour cream, cheese, and bacon if desired.