Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 4 slices bacon, cooked and crumbled
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped chives or green onions for garnish
Instructions
- Place diced potatoes, chopped onion, and minced garlic into the crock pot.
- Pour in the broth and add butter, salt, and pepper.
- Cook on low for 6-8 hours until potatoes are tender.
- Use an immersion blender to blend soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream and adjust seasoning as needed.
- Serve hot, topped with crumbled bacon and chopped herbs.
Notes
- You can substitute half-and-half for heavy cream for a lighter version.
- For extra flavor, add shredded cheese or a pinch of smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg