Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 4 slices bacon, cooked and crumbled
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh chives, chopped for garnish
Instructions
- Place diced potatoes, chopped onion, and minced garlic into the crock pot.
- Add chicken broth, butter, salt, and pepper.
- Cook on low for 6-8 hours until potatoes are tender.
- Use an immersion blender to puree the soup until smooth, or mash with a fork for a chunkier texture.
- Stir in milk or heavy cream and heat through.
- Serve topped with crumbled bacon and chopped chives.
Notes
- You can substitute coconut milk for dairy to make it vegan.
- For extra flavor, add shredded cheese during the last step.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg