Ingredients
Scale
- 6 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 cups shredded cheddar cheese
- 4 slices bacon, cooked and crumbled (optional but recommended)
- Salt and pepper to taste
- Fresh chives or green onions for garnish
Instructions
- Peel and dice the potatoes into bite-sized pieces. Chop the onion and mince the garlic.
- Place the diced potatoes, chopped onion, and minced garlic into the crock pot. Pour in the broth, ensuring ingredients are submerged.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.
- Use a potato masher or immersion blender to mash some of the potatoes directly in the slow cooker. Stir in heavy cream or half-and-half.
- Add shredded cheddar cheese and stir until melted and smooth. Season with salt and pepper.
- Top with crispy bacon crumbles and garnish with chopped chives or green onions. Optionally, stir in a splash of heavy cream or sour cream for extra creaminess.
Notes
- Use russet potatoes for the best texture and flavor.
- Skip thickening agents if you prefer a gluten-free version.
- Add diced jalapenos or hot sauce for extra spice.
- Store leftovers in an airtight container for up to 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg