Ingredients
Scale
- 2½ lbs golden potatoes (about 5 medium potatoes diced into ½” – ¾” pieces)
- 3½ cups low sodium chicken broth
- 2 large carrots (peeled and diced)
- 1 rib celery (diced)
- 1 medium onion (diced)
- 1 tsp salt
- 1/4 tsp chili powder
- 1 tsp dried parsley
- ½ tsp dried thyme
- 1 tsp ground black pepper
- 1 tsp garlic (minced)
- 6 slices thick cut bacon
- ¼ cup butter
- ¼ cup all-purpose flour
- ½ cup milk
- 2½ cups heavy cream
- 2½ cups cheddar cheese (grated and divided into 2 cups and ½ cup)
- 2 green onions (sliced)
Instructions
- Wash potatoes, cube them, and add them to a 6-quart Crockpot.
- Peel and dice carrots, onion, and celery; add them to the Crockpot.
- Add chili powder, salt, black pepper, garlic, parsley, thyme, and chicken broth. Stir well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, bake bacon at 400°F for 15-20 minutes, then chop.
- Melt butter in a bowl, mix in flour, then whisk in heavy cream and milk until smooth. Microwave for 45 seconds.
- Stir the milk roux and 2 cups of cheese into the soup. Add most of the bacon.
- Garnish with remaining cheese, bacon, and green onions before serving.
Notes
- Use russet or Yukon gold potatoes for best texture.
- Adjust seasoning to taste.
- For a thicker soup, mash some potatoes before adding roux.
- Prep Time: 20 mins
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 90mg