Ingredients
Scale
- 6 medium russet potatoes (peeled and diced)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup cooked bacon (crumbled (optional))
- 1 cup green onions (chopped (for garnish))
Instructions
- Gather all your ingredients.
- In your Crock Pot, combine the diced potatoes, onion, garlic, and chicken broth.
- Cover and cook on low for 6-8 hours, or high for 3-4 hours until the potatoes are tender.
- Use a potato masher to mash some of the potatoes to thicken the soup.
- Stir in the heavy cream, cheddar cheese, sour cream, salt, pepper, and paprika. Cook for an additional 30 minutes on low.
- Before serving, sprinkle the crumbled bacon and green onions on top.
- Prep Time: 15
- Cook Time: 360