Ingredients
The following ingredients have 4 Servings
- 4 pounds russet potatoes, (peeled and diced)
- 1/2 cup chopped onion
- 2 cloves garlic, (minced)
- 2 stalks celery, (finely diced)
- 2 (14 ounce) cans chicken broth ((or one 28 ounce carton))
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 cups half and half
- garnish: shredded cheddar cheese, cooked and crumbled bacon, sliced green onions
Instruction
- Put diced potatoes into the bottom of a 6-quart slow cooker.
- Top diced potatoes with chopped onion, garlic and celery.
- Add chicken broth, salt and pepper. Broth will not completely cover potatoes.
- Cover and cook on low setting for 8 hours or until potatoes are tender.
- Mash mixture with a potato masher. (Don't mash completely, leave some potato chunks.)
- Stir in half and half.
- Cover and cook on high setting 20 more minutes, or until mixture is thoroughly heated.
- Ladle into bowls and garnish with your favorite toppings.
