Ingredients
The Base:
500g Yukon Gold or Russet potatoes (about 3 medium), peeled and cubed into 1-inch pieces.
1/2 Small yellow onion, finely diced.
500ml Chicken or vegetable broth.
1/2 tsp Garlic powder.
Salt and black pepper to taste.
The Creamy Finish:
120ml Heavy cream or half-and-half.
100g Sharp cheddar cheese, shredded.
1 tbsp All-purpose flour (optional, for extra thickness).
The Toppings:
3 strips Crispy bacon, crumbled.
Fresh chives or green onions, sliced.
Extra shredded cheese.
Instructions
Slow Cook: Place the cubed potatoes, diced onion, broth, garlic powder, salt, and pepper into your slow cooker. Cover and cook on High for 3–4 hours or Low for 7–8 hours, until potatoes are fork-tender.
Mash (Optional): For a creamier texture, use a potato masher or a fork to lightly mash about 1/3 of the potatoes directly in the pot. Leave the rest chunky.
Thicken: In a small bowl, whisk the flour into the heavy cream until smooth. Stir this mixture into the slow cooker.
Cheese: Add the shredded cheese and stir until melted and the soup looks silky.
Final Touch: Cover and let it cook for another 15–20 minutes to thicken up.
Serve: Ladle into bowls and top generously with the bacon, chives, and extra cheese.
Pro Tips for Success
Potato Choice: Yukon Golds hold their shape better and have a buttery flavor, while Russets break down more easily for a naturally thicker soup.
Don’t Curdle: Only add the dairy and cheese at the very end. Cooking dairy on high for hours can cause it to separate or curdle.
Bacon Flavor: For extra depth, sauté your bacon first, then use a teaspoon of the leftover bacon grease to sauté the onions before putting them in the slow cooker.
