Ingredients:

  • 4 medium russet potatoes, peeled and diced (about 4 cups / 600g)
  • 1 medium onion, diced (about 1 cup / 150g)
  • 3 cloves garlic, minced
  • 4 cups chicken broth (1 liter)
  • 1 cup heavy cream (240ml)
  • 6 strips of bacon, cooked and crumbled
  • 1 tsp salt (to taste)
  • 1/2 tsp black pepper (to taste)
  • 1/2 tsp smoked paprika (optional)
  • 1/2 cup shredded cheddar cheese for garnish (optional)
  • 2 green onions, sliced for garnish (optional)

Instructions:

  1. Peel and dice potatoes.
  2. Dice the onion and mince the garlic.
  3. Add diced potatoes, onion, minced garlic, and chicken broth to the crock pot.
  4. Sprinkle in salt, black pepper, and smoked paprika if using. Stir to combine.
  5. Cover and cook on low for 6-8 hours or high for 4-6 hours until potatoes are tender.
  6. Once cooked, mash a portion of the soup for a creamy texture. Stir in heavy cream and crumbled bacon.
  7. Ladle soup into bowls and garnish with cheddar cheese and green onions if desired.