The best crockpot soup!

Ingredients

• 2.5 lb Russet Potatoes (peeled and cubed)
• 8 oz Sharp Cheddar Cheese (shredded)
• 6 slices Bacon (par‑cooked and chopped)
• 2 medium Onion (diced)
• 4 whole Garlic Cloves (peeled)
• 4 cup Chicken Broth (low‑sodium)
• 1 cup Heavy Whipping Cream (full‑fat)
• 2 tbsp Unsalted Butter (cut into pieces)
• 1 tsp Fresh Rosemary (minced)
• 1 tsp Fresh Thyme (minced)
• ½ cup Parmesan Cheese (freshly grated)
• 2 tbsp Fresh Parsley (chopped)

Instructions

1. Prepare Ingredients

   Peel and cube the potatoes into 1‑inch pieces, chop the par‑cooked bacon, dice the onions, mince the garlic cloves, and measure out all remaining ingredients.

   Time: PT15M

2. Assemble in Crockpot

   Layer the cubed potatoes, shredded cheddar block, chopped bacon, diced onions, and whole garlic cloves in the slow cooker. Pour in the chicken broth and heavy cream, then add butter, rosemary, thyme, grated Parmesan, and chopped parsley.

   Time: PT5M

3. Slow Cook

   Set the slow cooker to LOW and cook for 4 hours, stirring once halfway through. The potatoes should be fork‑tender and the cheese fully melted.

   Time: PT4H

4. Blend Soup

   Using an immersion blender, puree the soup directly in the crockpot until smooth, or blend partially for a chunkier texture. Be careful with the hot liquid and keep the blender head submerged.

   Time: PT5M

5. Finish and Serve

   Taste and adjust salt and pepper as needed. Ladle the soup into bowls, garnish with extra parsley or a sprinkle of Parmesan, and serve hot.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g