Crock-Pot Baked Potato Soup

INGREDIENTS:
4 pounds new potatoes, peeled and cut into 1/4-inch-thick slices
1 small onion, chopped (optional)
2 14 oz cans chicken broth
2 tsp salt
1/2 tsp pepper (I use 1 tsp)
1 pint half-and-half
Suggested Toppings: cheddar cheese, crumbled bacon, chives

DIRECTIONS:

1. Layer sliced potatoes in a lightly greased 6-quart slow cooker and top with chopped onion.
2. Stir together chicken broth, salt, and pepper and pour over potatoes and onion. (broth will not completely cover potatoes and onion.)
3. Cover and cook on high 3 to 5 hours or until potatoes are tender.
4. Mash mixture with a potato masher.
5. Stir in half-and-half.
6. Cover and cook on high 20 more minutes or until mixture is thoroughly heated.
7. Top with cheddar cheese, bacon, and chives.