Ingredients
Scale
- 6 medium russet potatoes, peeled and diced into 1-inch cubes
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream or half-and-half (substitute with coconut milk for dairy-free)
- 8 slices bacon, cooked and crumbled (optional; can use smoked paprika for smoky flavor)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream (for extra creaminess, optional)
- 3 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh chives, chopped (plus extra for garnish)
Instructions
- Start by prepping your ingredients: peel and dice the potatoes into even cubes so they cook uniformly. Finely chop the onion and mince the garlic. This prep reminds me of standing on that old stool in my grandmother’s kitchen, eager to help and learn.
- In your crockpot, combine the diced potatoes, chopped onion, minced garlic, and chicken broth. Stir gently to mix everything together.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours. You want the potatoes to be tender enough to mash easily with a fork but not falling apart entirely. This slow cooking is where the magic happens—time really does bring out the best flavors.
- Once the potatoes are soft, use a potato masher or the back of a large spoon to gently mash some of the potatoes right in the crockpot. This will give your soup a creamy texture with just the right amount of chunkiness to make each bite interesting.
- Stir in the butter, shredded cheddar cheese, and sour cream (if using). Mix well until the cheese melts and the soup is creamy. Then, pour in the heavy cream or half-and-half, stirring to combine. If you want a thinner soup, feel free to add a little more broth or cream.
- Add salt and pepper to taste. This step is critical—I always taste as I go, remembering my grandma’s advice that seasoning can make or break a dish.
- Finally, stir in the cooked and crumbled bacon and chopped chives, saving some chives for garnish. Let the soup cook on low for another 15-20 minutes to meld all the flavors together.
- Serve hot, topped with extra cheddar, bacon, and chives. Watching my family’s faces light up as they dig into this soup never gets old—it’s one of those simple joys that make me grateful for every dinner shared.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International