Ingredients

The following ingredients have 8 Servings
  • 3 pounds Russet potatoes (chopped)
  • 2 garlic cloves (minced)
  • 5 cups water
  • 4 chicken bouillon cubes
  • 1 small white onion (diced)
  • 16 ounces Velveeta (cubed)
  • ground pepper
  • 6 slices bacon (cooked extra crispy)
  • 1 cup sharp cheddar cheese (shredded)
  • chives (chopped)

Instruction

  • Wash and cube 3 pounds potatoes. We leave the skin on our potatoes but you can peel before dicing. Put into crock-pot.
  • Dice the onion and put into crock-pot.
  • Add 5 cups water, 4 bouillon cubes and 2 minced garlic cloves in crock-pot.
  • Cube the pound of Velveeta cheese and add to crock-pot.
  • Set crock-pot on low 6 hours.
  • Stir well and use a potato masher to mash some of the potatoes. Just enough to thicken up the broth.
  • Stir again and serve with ground pepper, crispy bacon pieces, shredded cheese and chives.