Instructions:
- Prep the Vegetables: Start by peeling and dicing the russet potatoes into small, even pieces. Finely chop the onion and mince the garlic.
- Cook the Bacon: In a large pan, crisp the bacon until golden. Drain on paper towels and crumble into pieces. You can prepare the bacon in advance if you prefer.
- Combine in Slow Cooker: Add the diced potatoes, garlic, onion, chicken broth, salt, and pepper to the slow cooker.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Blend for Texture: Use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Alternatively, blend half the soup in a regular blender and return it to the slow cooker.
- Add Creaminess: Stir in the sour cream, shredded cheddar cheese, and heavy cream. Mix until the cheese melts and the soup thickens. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Ladle the soup into bowls and top with crumbled bacon, extra cheese, and chives.
Servings
This recipe serves 6-8 people, making it perfect for family meals or gatherings.
FAQs
- Can I use different potatoes?
- Yes, Yukon Gold or red potatoes work well too, though the texture may change slightly.
- Is this soup vegetarian-friendly?
- Absolutely! Use vegetable broth instead of chicken broth and omit the bacon. For a smoky flavor, add smoked paprika.
- How should I store leftovers?
- Seal tightly in the fridge for up to four days. Reheat on the stove or in the microwave.
- Can I freeze this soup?
- Yes, it freezes well for up to three months. Cool the soup, then store it in a freezer-safe container. Thaw in the fridge overnight before reheating.
- Is heavy cream necessary? Can I substitute it with milk?
- You can use whole milk or half-and-half for a lighter version, but the soup may be less creamy.