Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Chopped green onions and additional cheese for topping
Instructions
- Place diced potatoes, onions, garlic, chicken broth, salt, and pepper into the slow cooker.
- Cook on low for 6-8 hours until potatoes are tender.
- Mash some of the potatoes for a creamier texture if desired.
- Stir in heavy cream, butter, and shredded cheese; cook for an additional 30 minutes until cheese melts.
- Serve hot, topped with bacon bits, green onions, and extra cheese.
Notes
For a gluten-free version, ensure ingredients are gluten-free. Adjust seasoning to taste. For extra creaminess, add more heavy cream or cream cheese.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (around 350g)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 100mg