Ingredients:

• 5 medium baking potatoes, peeled and cut into 1/2 inch cubes
• 5 medium Yukon gold potatoes, peeled and cut into 1/2 inch cubes
• 1 large onion, peeled and chopped (approx. 1 1/2 cups)
• 3 cans (14 1/2 oz ea) chicken broth seasoned with vegetables and herbs (College Inn); slightly rinsed
• 2 tablespoons minced garlic
• 2 1/2 teaspoons salt
• 1 teaspoon ground pepper
• 1/4 cup butter
• 1 cup half-n-half (heavy cream can be used)
• 2 cups (8oz) shredded sharp cheddar cheese
• 3 tablespoons snipped fresh chives

Directions:

1. Combine first 7 ingredients (potatoes thru pepper) in a 5 quart crockpot; slice butter into several pats and place on top.
2. Cover crockpot and cook soup on low for 8 hours until potatoes are tender (4 hours on high can also be done).
3. When finished cooking mash potatoes until coarsely chopped and soup is thickened; stir in half-n-half, cheese, and chives.
4. Serve with desired toppings.

Serving Ideas:
Cooked & crumbled bacon, sour cream, shredded cheddar cheese, chives, sliced jalapenos