Combine first 6 ingredients in a 5-quart slow cooker. Cover and cook on HIGH 4 hours or on LOW 8 hours until potato is tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese, and chives. Top with sour cream, if desired, and sprinkle with bacon and Cheddar cheese before serving.
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|Serving Size: 1 Serving (524g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 299 (52%)|
|Amt Per Serving||% DV|
|Total Fat 33.2g||44 %|
|Saturated Fat 18.4g||92 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 83.3mg||26 %|
|Sodium 392.7mg||14 %|
|Potassium 1454.4mg||38 %|
|Total Carbohydrate 56.4g||17 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 51.7g|
|Protein 16.3g||23 %|
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Calories per serving: 573
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