1 5lb Bag of Russet Potatoes
1 Medium Onion, Pureed
32 Ounces of Chicken Broth
3 Minced Garlic Cloves
1/4 Cup Butter
1/2 Teaspoon of Salt
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
Cheese for Sprinkling
1. Combine first seven ingredients in a large crock pot; cover and cook on LOW for 8 hours.
2. Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened.
3. Stir in cream, cheese and scallions.
4. Chop up raw bacon into small pieces, then pan fry until cooked through.
5.Top soup with cooked bacon and more cheese.