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Chef Rose |
Chef Joe | |||||||||
March 19, 2008 | ||||||||||
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Ingredients |
Instructions |
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When serving, top with: 8 oz. tub of Sour Cream, 4 Bacon Slices, and grated Cheddar Cheese. Combine first 6 ingredients in a 5-qt. slow cooker, cover and cook on High for 4 hrs or on Low for 8 hrs until potatoes are tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese, and chives. To serve, top with sour cream and sprinkle with bacon and cheddar cheese. Makes 12 servings.
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