Ingredients
- 4 russet potatoes, washed, peeled, and cubed
- 6 slices of bacon, chopped
- 1 cup sharp cheddar cheese, grated
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- Optional: pinch of cayenne pepper
- Fresh chives or parsley for garnish
Instructions
- Prepare the ingredients: Wash, peel, and cube the potatoes. Chop the bacon and dice the onion and garlic.
- Sauté the bacon in a skillet until crispy. Remove bacon and set aside, leaving drippings in the pan. Add onion and garlic to the pan, cooking until soft.
- In a crock pot, combine potatoes, sautéed bacon, onion, garlic, and broth. Season with salt and pepper, and reserve cheese and cream for later.
- Cook on low for 6-8 hours or high for 4 hours until potatoes are tender.
- Blend part of the soup with an immersion blender for a silky texture. Stir in heavy cream and grated cheddar cheese until melted.
- Taste and adjust seasoning. Serve topped with reserved bacon, extra cheddar, and fresh herbs.
Notes
Can substitute turkey bacon and vegan cheese for a healthier version. Add greens like kale or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Crock Pot
- Cuisine: American
- Diet: Omnivore