Ingredients
4 large russet potatoes, peeled and diced
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup cooked bacon, crumbled
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon dried thyme
1/4 cup green onions, chopped (for garnish)
1/4 cup sour cream (for garnish)
Instructions
Place the diced potatoes, onion, and garlic in the bottom of the crock pot.
Pour in the chicken broth and stir to combine.
Add the salt, black pepper, paprika, and thyme, mixing well.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
Once cooked, use a potato masher or immersion blender to mash the potatoes to your desired consistency.
Stir in the heavy cream, shredded cheddar cheese, and crumbled bacon until the cheese is melted and the soup is creamy.
Taste and adjust seasoning if necessary.
Serve hot, garnished with green onions and a dollop of sour cream.
Notes
For a vegetarian version, substitute the chicken broth with vegetable broth and omit the bacon. You can also add additional vegetables like carrots or celery for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 4
- Protein: 10
- Cholesterol: 50