Ingredients:
Potatoes – 6 large, peeled and chopped
Onion – 1 large, chopped
Garlic – 3 cloves, minced
Chicken or vegetable broth – 4 cups
Salt – 1 tsp (adjust to taste)
Ground black pepper – ½ tsp
Heavy cream – 1 cup
Bacon – 8 strips, cooked and crumbled
Cheddar cheese – 1 cup, shredded
Green onions – 3, sliced for garnish
Instructions:
Prepare the Ingredients: Peel and chop the potatoes into small cubes. Finely chop the onion and mince the garlic.
Combine in Slow Cooker: Place the potatoes, onion, and garlic in the slow cooker. Pour in the chicken or vegetable broth, ensuring that the ingredients are covered. Season with salt and pepper.
Cook: Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the potatoes are tender.
Blend Soup: Once the potatoes are tender, use an immersion blender to partially blend the soup in the slow cooker, leaving some chunks for texture. Alternatively, you can mash the potatoes with a potato masher.
Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is well combined.
Cook Bacon: While the soup is cooking, cook the bacon strips in a pan until crispy. Crumble the cooked bacon.
Serve: Serve the soup hot, garnished with crumbled bacon and sliced green onions.
Enjoy this warm, comforting, and creamy soup on a chilly day! The combination of potatoes, bacon, and cheese makes it a hearty and satisfying meal.
