Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 cup chopped onion
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup milk
- 4 slices bacon, cooked and crumbled
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped green onions and parsley for garnish
Instructions
- Place diced potatoes, chopped onion, garlic, and chicken broth into the slow cooker.
- Cook on low for 6-8 hours until potatoes are tender.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Add butter, milk, and shredded cheese; stir until cheese melts and soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with crispy bacon, chopped green onions, and parsley.
Notes
- You can substitute milk with heavy cream for extra richness.
- For a vegetarian version, use vegetable broth and omit bacon.
- Top with sour cream or additional cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 Kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg