Ingredients

6 large potatoes, cut into 1/2 inch cubes
1 large onion, chopped
2 1/2 cups chicken broth
1 can Red Gold Canned Crushed Tomatoes 15 oz
1/4 cup butter
Salt and black pepper to taste
1 cup half & half or heavy cream
1 cup shredded sharp cheddar cheese
3 tablespoons finely chopped chives
1 can Red Gold Canned Diced Tomatoes with Roasted Garlic & Onions 14.5 oz
1 (8 ounce) carton low fat sour cream
4 slices bacon, cooked and crumbled

Instructions

Slow Cooker Directions – Step one

Combine first 6 ingredients in a slow cooker and cook on HIGH for 4 hours or LOW for 8 hours until potatoes are tender.

Step two

Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in half and half, cheese, chives and diced tomatoes. Cook on high for 10 minutes to heat mixture and melt cheese.

Step three

Ladle into a soup bowl and top with sour cream, bacon and shredded cheese if desired.

Instant Pot Directions – Step one

Combine first six ingredient in your Instant Pot and set to Manual High Pressure for 30 minutes. Manually release pressure and check potatoes to make sure they are fork tender.

Step two

Mash potato mixture to thicken the soup. Stir in half and half, cheese, chives, and diced tomatoes and with the Instant Pot set to Saute, simmer for 5-10 minutes to heat through and melt cheese.