Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 4 bacon slices, cooked and crumbled
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Add potatoes, onion, garlic, and broth into the crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, mash some of the potatoes directly in the pot to thicken the soup, or puree with an immersion blender for a smoother texture.
- Stir in cheese, heavy cream, salt, and pepper. Cover and cook on low for an additional 15 minutes until cheese is melted and soup is heated through.
- Serve hot, topped with crumbled bacon, green onions, and extra cheese if desired.
Notes
- You can substitute milk for heavy cream for a lighter version.
- For a vegan option, use plant-based cheese and cream substitutes.
- Adding diced carrots or celery enhances flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg