Description
A creamy and hearty soup made with baked potatoes, cheese, and bacon, perfect for a comforting meal.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- Salt and pepper to taste
- Chives for garnish
Instructions
- Place the diced potatoes, chopped onion, and minced garlic in the crockpot.
- Pour in the chicken broth and season with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
- Once cooked, use a potato masher to mash some of the potatoes for a creamy texture.
- Stir in the heavy cream and shredded cheddar cheese until melted and combined.
- Top with crumbled bacon and chives before serving.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth.
- Feel free to add other toppings like sour cream or additional cheese.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg