Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Add potatoes, onion, garlic, chicken broth, salt, and pepper into the slow cooker. Cover and cook on low for 6-8 hours until potatoes are tender.
- Use a potato masher or immersion blender to blend the soup until smooth or desired consistency.
- Stir in heavy cream and shredded cheese until melted and creamy.
- Serve hot, topped with crispy bacon, green onions, and extra cheese if desired.
Notes
Feel free to customize with jalapeños for spice or sour cream for extra creaminess. For a gluten-free version, ensure broth and bacon are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg