Ingredients
Scale
- 2 lbs Russet or Yukon Gold potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, crushed
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1/2 cup crispy bacon bits (or turkey bacon)
- 1 cup shredded sharp cheddar cheese
- 2 tbsp fresh chives, finely chopped
Instructions
- Prepare your ingredients by peeling and dicing the potatoes, chopping the onion, and crushing the garlic.
- In your crock pot, combine the diced potatoes, chopped onion, crushed garlic, and pour in the vegetable broth. Stir gently.
- Season with salt, pepper, and any additional spices like smoked paprika or thyme.
- Cover the crock pot and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, stir in the heavy cream until fully combined. For a smoother texture, use an immersion blender.
- Serve hot topped with crispy bacon bits, shredded cheddar cheese, and fresh chives.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 690mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg