Loaded Potato Soup

4 pounds new potatoes, peeled and cut into ¼-inch-thick slices

1 small onion, chopped

2 cans (14 ounces each) chicken broth

2 teaspoon table salt

½ teaspoon pepper

2 cups half-and-half

Toppings: shredded cheddar cheese, crumbled cooked bacon, green onion slices

Layer sliced potatoes in a lightly greased 6-quart slow cooker; top with chopped onion.

In a medium bowl, stir together chicken broth, salt and pepper; pour over potatoes and onion. (Broth will not completely cover potatoes and onion.) Cover and cook on HIGH 3 to 5 hours or until potatoes are tender. Mash mixture with a potato masher; stir in half-and-half. Cover and cook on HIGH 20 more minutes or until mixture is thoroughly heated. Ladle into bowls, and serve with desired toppings.

Serves eight.

"Southern Living's Soups, Stews and Chilis" (2014 Oxmoor House)