Baked Potato Soup

When it looks like this outside:

Then I think y'all need to eat some of this:

Creamy, heart warming, stomach filling baked potato soup. Another throw-it-in-the-crockpot meal that is a family favorite. A must have to go along with this soup: some so close to Red Lobster's Cheddar Biscuits You will grin ear-to-ear when you eat them because you feel like you've outsmarted Red Lobster.

Baked Potato Soup

Adapted from Southern Living Comfort Food

6 large russet potatoes, peeled and cut into 1/2-inch cubes

1 large onion, chopped (about 1 1/2 cups)

3 (14 oz) can chicken broth

1/2 teaspoon of minced garlic

1/4 cup butter

2 1/2 teaspoons salt

1 1/4 teaspoons freshly ground pepper

1 cup of half-and-half or whipping cream

1 cup (4 oz) shredded sharp cheddar cheese

3 tablespoons chopped fresh chives

4 slices of bacon, cooked and crumbled

Sour cream, extra cheddar cheese, or extra bacon for topping, optional

Put the first 7 ingredients in a slow cooker. Cover and cook on low for 8 hours or until potato is tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in half-and-half or cream, cheese, chives, and bacon. I'll admit that I add extra cheese to make it even more cheesy. Give it a taste test and add what you want. More salt or pepper, extra bacon or chives? Go for it! If desired, top with sour cream and/or sprinkle with cheddar cheese or extra bacon before serving.

Mmm, mmm...good for the soul