Ingredients
Scale
- 4 large Russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Add diced potatoes, chopped onion, minced garlic, broth, and butter to the crock pot. Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Use a potato masher or immersion blender to partially mash or puree the soup to your desired consistency.
- Stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste. Top with crumbled bacon and chopped green onions before serving.
Notes
- For a gluten-free version, ensure your broth is gluten-free and omit the flour if added to thicken.
- Adjust cheese and cream quantities for more or less creaminess.
- Top with additional toppings like parsley or sour cream for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 60 mg