My Mom used to make the best potato soup for me when I was sick, and that's the only time I would ask for it. It just made me feel better. When I got older, I would order the loaded baked potato soup at Bennigan's almost everytime. This recipe is a cross between the two. I also added a can of cream style corn thinking my kids might actually eat this soup, and it worked. They absolutely loved it and ate every bite!
2 1/2 lbs potatoes, peeled and cut into 1/2 inch cubes
1 white onion, diced
3 cloves garlic, minced
1 can cream style corn
1/4 cup unsalted butter
2 tsp kosher salt
1 tsp black pepper
1 quart chicken broth
1 lb cooked bacon, crumbled (divided)
1 1/2 cups half n half
2 cups shredded sharp cheddar cheese (divided)
green onions, chopped
Add the potatoes, onions, garlic, corn, butter, salt, pepper, chicken broth, and 1/2 of the cooked bacon to the crock pot. Stir well, cover, and turn on Low. Cook for 8-9 hours, or until potatoes are fork tender.
Turn crock pot off and mash potatoes until slightly chunky. Stir in the half n half and 1 cup of the shredded sharp cheddar cheese. Serve up in bowls and top with additional cheese, green onions, bacon, and avocado. Enjoy!