Ingredients
Scale
- 4–5 medium russet potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, grated
- ½ cup crispy bacon bits
- ¼ cup green onions, chopped
- 3–4 garlic cloves, minced
- ½ cup sour cream
Instructions
- Prepare the potatoes by washing, peeling, and dicing them into cubes.
- In a skillet over medium heat, sauté the minced garlic for about one minute until fragrant.
- Add the diced potatoes, sautéed garlic, chicken broth, and heavy cream to the crockpot; stir gently to combine.
- Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Use an immersion blender to puree the soup until smooth (or leave some chunks for texture).
- Stir in grated cheddar cheese until melted completely; serve topped with crispy bacon bits and chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 930mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 80mg