Loaded Baked Potato Soup

Ingredients:

1 5lb Bag of Russet Potatoes

1 Small Onion, Pureed

32 Ounces of Chicken Broth (plus more for thinning to desired consistency)

3 Minced Garlic Cloves

1/4 Cup Salted Butter

1 Teaspoon of Pepper

I Cup Heavy Whipping Cream

1 Heaping Cup of Shredded Cheddar Cheese

1/4 Cup of Chopped Scallions

1/2 Pound of Bacon, Chopped and Fried

Extra Cheddar Cheese for Sprinkling

Equipment: CrockPot, measuring spoons, measuring cups, Frying Pan, immersion blender, large fork for mashing, sharp all-purpose cutting knife, potato peeler, spatula, frying pan, cutting board, food processor, spatula, large ladle or spoon for stirring, strainer.

Directions:

1. Rinse potatoes in strainer, then peel them. Discard the peels, and then cut up the potatoes into bite-sized pieces.

2. Combine first six ingredients in a large crock pot, then cover and cook on LOW for 6-8 hours.

2. Mash mixture with a large fork until potatoes are coarsely chopped and soupy is slightly thickened. For a smoother consistency use an immersion blender.

3. Stir in heavy cream and 1 cup of cheddar cheese.

4. Chop up raw bacon into small pieces, then pan fry until cooked through.

5. Top soup with cooked bacon, scallions, and cheddar cheese.

6. Enjoy!