Ingredients:

6 large potatoes, peeled and chopped

1 large onion, chopped

3 cloves garlic, minced

4 cups chicken or vegetable broth
1 tsp salt (adjust to taste)
½ tsp ground black pepper
1 cup heavy cream
8 strips bacon, cooked and crumbled
1 cup cheddar cheese, shredded
3 green onions, sliced for garnish
Directions:
Peel and chop potatoes into small cubes. Finely chop the onion and mince the garlic.
Place potatoes, onion, and garlic in the slow cooker. Add chicken or vegetable broth, salt, and pepper.
Cover and cook on low for 7-8 hours or on high for 3-4 hours, until potatoes are tender.
Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, mash the potatoes.
Stir in heavy cream and shredded cheddar cheese until melted and well combined.
Cook bacon strips until crispy, then crumble.
Serve the soup hot, garnished with crumbled bacon and sliced green onions.
Prep Time: 20 minutes | Cooking Time: 7-8 hours (low) or 3-4 hours (high) | Total Time: 7 hours 20 minutes – 8 hours 20 minutes Kcal: 350 kcal per serving | Servings: 6 servings