Description
A comforting, creamy, and cheesy potato soup that’s perfect for chilly days, made effortlessly in a Crockpot.
Ingredients
- 4 large potatoes, cubed
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or your choice)
- 4 slices bacon, cooked and crumbled
- Salt and pepper to taste
- Optional: chives or green onions for garnish
Instructions
- In a Crockpot, combine the cubed potatoes, chopped onion, and chicken broth.
- Cover and cook on low for 360-480 minutes (6-8 hours) or high for 180-240 minutes (3-4 hours) until the potatoes are tender.
- Mash some of the potatoes to thicken the soup if desired.
- Stir in the heavy cream, shredded cheese, and cooked bacon.
- Season with salt and pepper to taste.
- Serve hot, garnished with chives or green onions if desired.
Notes
For thicker soup, mash more potatoes or puree a portion. Substitute bacon with veggies for a vegetarian option.