Loaded Potato Soup

     A few years back I started a new tradition at our house where we have soup on Saturdays in the fall.   There is just something about fall weather, watching Alabama football, and enjoying a warm bowl of soup at home.  I like to try new recipes most Saturdays, but this one has become a regular.  Since this potato soup has become one of our favorites, I thought I would share it.  Everyone agrees that the green onions are what really make it delicious.  

Ingredients:

4-5 lbs. new potatoes, peeled and cut into 1/4 in. thick slices

1 small onion, chopped (I use frozen chopped onions)
2 (14 oz) cans chicken broth (I use a 32 oz. box)
2 tsp. salt
1/2 tsp pepper
1 pt. half-and-half
Toppings: shredded cheddar cheese, crumbled bacon, green onion slices

Directions:

1.  Layer sliced potatoes in a lightly greased 6 qt. slow cooker; top with chopped onion.
2.  Stir together chicken broth, salt, and pepper; pour over potatoes and onion. (Broth will not completely cover potato and onion.)  

3.  Cover and cook on HIGH for 3 to 5 hrs or until potatoes are tender.  

4.  Mash mixture with a potato masher; stir in half-and-half.  

5.  Cover and cook on HIGH 20 more mintues or until mixture is thoroughly heated.  

6.  Serve in bowls with desired toppings.

*You can also cook potatoes on stovetop with broth, onions, salt, and pepper until tender (I also add water); Mash and add half-and-half, cook on medium for 20 min. and serve with toppings.

Inspiration from Southern Living 2006 Annual Recipes