Baked Potato Soup
5 pounds russet potatoes, peeled and cut into 1-inch cubes
1/2 cup (1 stick) butter
1 cup half-and-half
1/2 cup sour cream (don’t use nonfat)
Salt and freshly ground black pepper to taste
8 ounces bacon, cooked until crisp, drained on paper towels and crumbled
6 green onions (white and green parts), sliced, or 3 Tbsp minced fresh chives
Put the potatoes in the slow cooker and add water to cover. Cover and cook on HIGH until the potatoes are cooked and falling apart, about 5 hours. Switch the cooker to LOW; add the butter, half-and-half and sour cream, and season with salt and pepper. Cover and cook until hot, about 20 minutes.
Stir in the crumbled bacon and sliced green onions. Serve immediately, or keep warm on LOW, adding milk or water to thin, if necessary.