Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 cups of chicken broth or vegetable broth
- 1 cup of heavy cream or milk for extra creaminess
- 2 cups shredded cheddar cheese
- 4 slices bacon, cooked and crumbled (optional but recommended)
- Salt and black pepper to taste
- Fresh chives or green onions for garnish
Instructions
- Peel and dice the potatoes into bite-sized pieces. Chop the onion and mince the garlic. Prepare all ingredients before cooking.
- Place the diced potatoes, chopped onion, and minced garlic into your Crock-Pot. Pour in the chicken broth. Cover and cook on low for 6-8 hours until potatoes are tender.
- Once cooked, mash the potatoes directly in the slow cooker to reach your desired texture. Stir in heavy cream or milk, then add shredded cheddar cheese. Continue stirring until the cheese melts and the soup becomes velvety.
- Add salt and pepper to taste. Top with crumbled bacon and chopped green onions or chives. Serve hot with crusty bread or a side salad for a complete meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use different cheese varieties like Swiss or Monterey Jack for varied flavors.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 340 kcal Kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 60 mg