Combine the first 6 ingredients in a large slow cooker. Cover and cook on High for 4 hours or on Low for 8 hours, or until potatoes are tender.
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in milk, cheese, sour cream and parsley.
Sprinkle with bacon and Cheddar cheese before serving.
I usually use a 5 lb bag of potatoes and instead of using special chicken broth with roasted garlic, I substitute about 4 garlic cloves, halved. Then I remove the garlic before mashing the potato mixture.
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|Serving Size: 1 Serving (268g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 95 (32%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 153.5mg||5 %|
|Potassium 998.8mg||26 %|
|Total Carbohydrate 43g||13 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 39.4g|
|Protein 9.6g||14 %|
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Calories per serving: 297
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