Ingredients

The following ingredients have 8 Servings
  • 6 medium sized potatoes (I like to use Yukon Gold)
  • 1 onion, minced
  • 3 slices of bacon
  • 1 L chicken broth
  • 1/2 cup cream
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 4 green onions, sliced
  • 1/2 cup shredded cheddar cheese
  • 6 pieces bacon, cooked and crumbled
  • salt & fresh ground pepper

Instruction

  • Peel the potatoes and cut them into 1/2 inch cubes.
  • In a slow cooker, add the chopped potatoes, minced onion, 3 slices of bacon (uncooked), and the 1 L of chicken broth.
  • Cook on the LOW setting for 6 to 8 hours, or on HIGH for 3 to 4 hours.
  • At about 30 minutes or so before the soup is done cooking in the slow cooker, remove the 3 bacon slices.
  • Then using either a potato masher or immersion blender, blend about 3/4 of the soup if you would like it to have some potato chunks. If you would prefer a smooth soup, blend the entire soup.
  • Stir in the cream, sour cream and 1 cup of shredded cheddar cheese until smooth.
  • Cook for about 10 to 15 minutes more.
  • Salt and pepper to taste.
  • Serve with your favourite toppings: green onion, bacon bits and more shredded cheese.
  • Enjoy!