Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1/2 cup diced cooked bacon (optional)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Add diced potatoes, onion, garlic, chicken broth, salt, and pepper into the crock pot.
- Cook on low for 6-8 hours until potatoes are tender.
- Use a potato masher or immersion blender to blend part of the soup for a creamy texture while keeping some chunks.
- Stir in heavy cream, butter, and shredded cheese until melted and smooth.
- Top with bacon bits, green onions, and extra cheese if desired before serving.
Notes
- Feel free to add cooked bacon or a sprinkle of paprika for extra flavor.
- For a gluten-free option, ensure broth and toppings are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 860mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg