Try this crockpot soup once, and we bet you'll make it a part of your regular meal rotation! It's a crowd-pleaser, kid-friendly dinner option.
Prep Time15 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs15 minutesmins
Course: Soup
Cuisine: American
Keyword: crockpot, slow cooker
Servings: 8
Ingredients
2lbsRusset potatoes, diced
1medium onion, diced
4cupschicken broth
2tbspminced garlic
1cupbacon bits
2tspchicken bouillon
salt & pepper to taste
1½cupswhipping cream
1cupshredded cheddar cheese
½cupsoftened cream cheese
Instructions
Spray or line your crockpot.
Add diced potatoes, onions, garlic, bacon bits, 4 cups chicken broth, and salt and pepper/spices to the pot. Cook until potatoes are tender, for around 8 hours on low or 4 hours on high.
Remove 2 cups of the soup and place it in a blender with whipping cream and and cream cheese and pulse until smooth. Add more whipping cream or chicken broth as needed. To thicken the soup, add cornstarch, ½ cup at a time.
Pour your blended mixture into the crockpot and turn the heat up to high. Stir in your shredded cheese and cook for an additional 10 minutes, or until cheese is melted. Top with your desired garnishes, serve, and enjoy.
Notes
Store leftovers in an airtight container in the fridge for 4-5 days. Reheat in the microwave or on the stovetop and enjoy!