I like to put a twist on my grandmother’s recipes, as I did with this one. I look forward to passing my own delicious comfort food recipes down to my kids.
—JAMIE CHASE RISING SUN, IN
PREP: 30 MIN. • COOK: 8 1/4 HOURS • MAKES: 12 SERVINGS (4 QUARTS)
5 pounds potatoes, peeled and cubed (about 10 cups)
1 medium onion, finely chopped
5 cans (14 1/2 ounces each) chicken broth
1 garlic clove, minced
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 packages (8 ounces each) cream cheese, softened and cubed
1 cup half-and-half cream
1/4 cup butter, cubed
TOPPINGS
1 pound bacon strips, cooked and crumbled
3/4 cup shredded sharp cheddar cheese
1/4 cup minced chives
1. Place potatoes and onion in a 6-qt. slow cooker; add broth, garlic, salt and pepper. Cook, covered, on low for 8-10 hours or until the potatoes are tender.
2. Mash potatoes to desired consistency. Stir in cream cheese, cream and butter. Cook, covered, 15 minutes longer or until heated through.
3. Just before serving, whisk soup to combine. Top each serving with bacon, cheese and chives.