Ingredients
Scale
- 6–8 medium potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese, plus more for topping
- 6 slices bacon, cooked and crumbled, plus more for topping
- 1/2 cup chopped green onions, for topping
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- Peel and cube the potatoes into bite-sized pieces.
- Cook bacon in a skillet until crispy, crumble and set aside.
- Reserve bacon grease; melt butter in the skillet, whisk in flour to create a roux.
- Place cubed potatoes in the slow cooker, add chicken broth and roux mixture.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Partially blend the soup for desired creaminess, stir in heavy cream and cheese until melted.
- Season with salt and pepper; garnish with bacon, cheese, and green onions before serving.
Notes
- For spicier soup, add cayenne pepper or hot sauce.
- Use low-sodium broth and Greek yogurt for a healthier option.
- Add diced vegetables for extra flavor and nutrients.
- Incorporate smoked paprika for a smoky flavor.
- Ham or crumbled sausage can replace bacon if desired.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 100mg