6large baking potatoespeeled, cut into 1/2-inch cubes
3clovesgarlicminced (or pressed)
1cupcream or half-and-half cream
1cupshredded sharp Cheddar cheese
3tablespoonschopped fresh chives
8slicesbaconfried & crumbled
Combine first seven ingredients in a large crockpot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
Mash mixture until potatoes are coarsely chopped and is slightly thickened. Stir in cream, cheese, and chives.
Top with sour cream (if used), sprinkle with bacon and more cheese.
I know this recipe calls for a cup of half and half but I have always used milk or if I have a can of Carnation Milk, I will use it. I do add some sour cream to the soup about an hour before I serve it and since I don't use the half and half, I don't feel too guilty about adding extra creaminess.