"Baked" Potato Soup

I found this recipe in the southern living slow cooker cook book. I have made it in the slow cooker and on the stove and prefer a big pot on the stove. True comfort food, and very yummy! The cookbook says, "consider this the down-home comfort version of a loaded twice baked potato -- warm and creamy, just the way potato soup should be".

"Baked Potato Soup"

6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3lbs)
1 large onion, chopped (about 1-1/2 cups)
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
1 cup (4 oz) sharp cheddar cheese, shredded
3 tbsp chopped chives
1 (8 oz) container sour cream
4 bacon slices, cooked and crumbled
shredded cheddar cheese for topping

Combine first 6 ingredients in a 5 quart slow cooker. Cover and cook on HIGH for 4 hours or LOW for 8 hours, or until potatoes are tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese and chives. Top with dollop of sour cream, and sprinkle with bacon and cheddar cheese before serving. Makes 12 cups.