"Baked" Potato Soup

Ingredients
6 large russet potatoes, peeled, and cut into 1/2 inch cubes
1 large onion
3 (14oz.) cans chicken broth with roasted garlic(I use Swanson's)
1/4 C butter
2 1/2 tsp salt
1 1/4 tsp freshly ground pepper
1 C whipping cream or half-and-half
1 C sharp cheddar, shredded
3 Tbsp chopped fresh chives
Sour Cream
4 bacon slices
Additional shredded cheese

• Combine first 6 ingredients in a 5-quart slow cooker.
• Cover and cook on high 4 hours or low for 8 hours(or until potatoes are tender).
• Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese, and chives. Top with sour cream, and sprinkle with bacon and cheddar before serving.