Ingredients
Scale
- 4 cups diced potatoes
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 3 cups chicken broth
- 1 cup milk or heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Place diced potatoes, garlic, salt, and pepper into the slow cooker.
- Pour in chicken broth and cover. Cook on low for 6-8 hours until potatoes are tender.
- Use a fork or masher to mash some potatoes directly in the pot for creaminess.
- Stir in milk or heavy cream, shredded cheese, and cooked bacon.
- Cover and cook on low another 30 minutes until cheese melts and soup is hot.
- Garnish with chopped green onions and additional cheese if desired before serving.
Notes
- For a thicker soup, mash more potatoes or add a splash of cream cheese.
- You can substitute turkey bacon for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg