Ingredients
- 6 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded
- 8 slices bacon, cooked and crumbled
- 3 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons butter
- 2 green onions, chopped (for garnish)
Feel free to customize this soup to your liking. You can substitute heavy cream with half-and-half for a lighter version, or use vegetable broth to make it vegetarian. My abuela always emphasized using what you have on hand, so don’t shy away from making this recipe your own.
Instructions
- Place the diced potatoes, chopped onion, minced garlic, and chicken broth into your crockpot.
- Cover and cook on low for 6-8 hours, or until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher or immersion blender to mash them to your desired consistency. I like mine slightly chunky for that rustic feel.
- Stir in the butter, heavy cream, sour cream, and shredded cheddar cheese. Mix until well combined and smooth.
- Add salt and pepper to taste, and let the soup cook for an additional 30 minutes on low to meld the flavors together.
- Before serving, stir in the crumbled bacon and garnish with chopped green onions.
Cooking this soup reminds me of my abuela’s kitchen — the patience it takes to let flavors develop and the joy that comes from sharing it with others. Don’t rush it; let your crockpot do the work while you enjoy the anticipation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International