Ingredients
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups peeled and diced potatoes (about 3 medium)
• 3 cups low-sodium chicken or vegetable broth
• 1 cup milk (dairy or plant-based)
• 1 cup sour cream or Greek yogurt
• 2 cups shredded cheddar cheese (divided)
• 6 strips bacon, cooked and crumbled (plus extra for topping)
• ½ tsp smoked paprika
• Salt & pepper to taste
• Optional toppings: green onions, extra cheese, sour cream
Instructions
- In a skillet over medium heat, warm olive oil. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Transfer to a slow cooker. Add potatoes and broth. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
- Use a potato masher or immersion blender to partially mash the soup—creamy with chunky bites.
- Stir in milk, sour cream, 1 ½ cups cheddar, crumbled bacon, smoked paprika, salt, and pepper.
- Cook uncovered on HIGH for 30–45 minutes to thicken and melt cheese.
- Taste and adjust seasoning.
- Ladle into bowls and top with remaining cheese, bacon, green onions, and a dollop of sour cream.
✨ Set it and forget it—ideal for busy days, potlucks, or cozy nights in!
💡 Make it vegetarian: Skip bacon or use coconut bacon. Use veggie broth.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 6 hrs (on low) , Total Time : 6 hrs 15 mins , Servings : 6 , Calories : 320 , Net Carbs: 24g , Fats: 20g , Protein: 14g