Ingredients:
- 6 large potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 tsp salt (adjust to taste)
- ½ tsp ground black pepper
- 1 cup heavy cream
- 8 strips bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- 3 green onions, sliced for garnish
Directions:
- Peel and chop potatoes into small cubes. Finely chop the onion and mince the garlic.
- Place potatoes, onion, and garlic in the slow cooker. Add chicken or vegetable broth, salt, and pepper.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours, until potatoes are tender.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, mash the potatoes.
- Stir in heavy cream and shredded cheddar cheese until melted and well combined.
- Cook bacon strips until crispy, then crumble.
- Serve the soup hot, garnished with crumbled bacon and sliced green onions.
Prep Time: 20 minutes | Cooking Time: 7-8 hours (low) or 3-4 hours (high) | Total Time: 7 hours 20 minutes – 8 hours 20 minutes Kcal: 350 kcal per serving | Servings: 6 servings