Combine the first seven ingredients in the crockpot. Cover and cook on High 4-6 hours or Low 8-10 hours. The potatoes will get soft and you can easily mash them a little so that the soup gets thick and creamy. Before serving stir in cheese and cream. Serve topped with sour cream, extra cheese, bacon and chives.
6-8 Large Baking Potatoes (peeled and cubed)
1 Small Vidalia Onion (chopped)
32 oz. Chicken Broth
3 Cloves Minced Garlic
1/4 C. Butter
2 Tsp. Sea Salt
1 Tsp. Pepper
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1 C. Heavy Cream
1 C. Shredded Cheddar Cheese
3 Tbsp. Fresh Chopped Chives
8 Strips Cooked Bacon
(sour cream and extra cheese optional for topping)
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