Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Place diced potatoes, chopped onion, minced garlic, chicken broth, salt, and pepper into the slow cooker.
- Cover and cook on low for 6-8 hours until potatoes are tender.
- Use a potato masher or immersion blender to blend the soup to your desired consistency.
- Add butter, sour cream, and shredded cheese; stir until smooth and creamy.
- Serve hot, topped with crumbled bacon and chopped chives.
Notes
- For a thicker soup, mash more potatoes or add a little flour during cooking.
- Can be topped with additional cheese, sour cream, or green onions.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg