Hearty Baked Potato Soup

Raymond Knapp

5 pounds baking potatoes, cut into ½-inch cubes (about 13 cups)

1 large onion, chopped

¼ cup butter

4 garlic cloves, minced

1 teaspoon salt

½ teaspoon pepper

3 cans (14-½ ounces each) chicken broth

1 cup shredded sharp cheddar cheese

1 cup half-and-half cream

3 tablespoons minced fresh chives

Optional toppings: shredded cheddar cheese, sour cream, crumbled cooked bacon and minced chives

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