Ingredients
Scale
- 4 large russet potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled (optional)
- Chopped chives and salt & pepper to taste
Instructions
- Add diced potatoes, chopped onion, minced garlic, and broth to the crock pot. Cover and cook on low for 6-8 hours until potatoes are tender.
- Use a potato masher or immersion blender to mash or blend the soup to desired consistency.
- Stir in shredded cheddar cheese, sour cream, salt, pepper, and cooked bacon if using. Cook for an additional 15 minutes until heated through.
- Garnish with chopped chives and serve hot with crusty bread.
Notes
- For a dairy-free version, substitute cheese and sour cream with plant-based alternatives.
- Enhance flavor with a dash of smoked paprika or cayenne pepper for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 40 mg