Baked Potato Soup

6 large russet potatoes, peeled, and cut into 1/2 inch cubes
1 large onion, chopped
3 (14 oz) cans chicken broth with roasted garlic
1/4 cup butter
2 1/2 tsp. salt
1 1/4 tsp. ground pepper
1 cup whipping cream or half-and-half
1 cup (4 oz) shredded sharp Cheddar cheese
3 Tablespoons chopped fresh chives
1 (8oz).container sour cream (optional)
4 bacon slices, cooked and crumbled
Shredded cheddar cheese

Combine first 6 ingredients in a 5-quart slow cooker.
Cover and cook on HIGH 4 hours or on LOW 8 hours, or until potato is tender.
mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
Stir in cream, cheese, and chives.
Top with sour cream, if desired, and sprinkle with bacon and cheddar cheese before serving.
Makes 12 cups