Baked Potato Soup

Another great recipe from Pinterest.  The source is here.

You need:
6 large russet potatoes, peeled and cubed (about 4 lbs)
1 large onion, chopped (about 1 1/2 cups)
3 (14 oz) cans chicken broth
1/4 cup butter
2 1/2 – 3 t. salt
1 t. freshly ground pepper
2 Tablespoons minced garlic
1 cup milk
2 cups shredded Cheddar cheese
3 T. parsley
1 (8 oz) sour cream
4 bacon slices, cooked and crumbled  - Optional and we didn't use
Shredded Cheddar cheese

Combine the first 7 ingredients in a large crock pot. Cover and cook on High for 4 hours or on Low for 8 hours, or until potatoes are tender.
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in milk, cheese, sour cream and parsley.
Sprinkle with bacon and Cheddar cheese before serving.
Makes 12 cups of soup.

Completely yummy!