Ingredients and Weight:
- Russet potatoes, 2 lbs, peeled and diced
- Onion, 1 medium, chopped
- Celery, 1 medium, chopped
- Carrots, 2 medium, chopped
- Garlic, 2 cloves, minced
- Chicken broth, 4 cups
- Milk, 2 cups
- Heavy cream, 1 cup
- Sour cream, 1 cup
- Shredded cheddar cheese, 1 cup
- Bacon, 8 slices, cooked and chopped (optional)
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 6-8 hours on low or 4-6 hours on high
Difficulty Level: 2/5
Preparation Method Steps:
- Combine potatoes, onion, celery, carrots, and garlic in a 6-quart slow cooker.
- Add chicken broth, milk, and heavy cream. Season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 4-6 hours, or until potatoes are tender.
- Puree soup using an immersion blender or potato masher until smooth.
- Stir in sour cream and cheddar cheese.
- Top with crumbled bacon and additional cheese, if desired.
Nutritional Information (per serving):
- Calories: 360
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 60mg
- Sodium: 640mg
- Carbohydrates: 30g
- Protein: 20g
Dish Characteristics:
- Creamy and velvety
- Loaded with potatoes, veggies, bacon, and cheese
- Comforting and satisfying
- Perfect for a cold night or a casual meal
User Comments:
- "This soup is a game-changer! It's so creamy and comforting, and the bacon and cheese make it extra delicious."
- "I love that this recipe is so easy to make. Just throw everything in the slow cooker and wait."
- "I've made this soup several times now, and it's always a hit with my friends and family."
Special Precautions and Tips:
- If you want a thinner soup, add more milk or broth as needed.
- To make the soup vegetarian, omit the bacon.
- Top the soup with your favorite toppings, such as chopped chives, grated Parmesan cheese, or crumbled croutons.
