This was always a favorite of mine to make in college. I had asked for a crockpot for Christmas and this was the first soup I made in the crockpot and it has been a favorite every since.
We’ve chatted a lot about recipe cards and I pulled out the ones I used in college for this recipe. Brings me back to those fun moments when I first moved out and just wanted my own little kitchen! (Nostalgia)
Let’s get started!
- 6 slices cooked bacon, diced
- 3 cups chicken broth
- 2 pounds Yukon gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 6 garlic cloves, minced
- 1 tablespoon dried parsley
- 1/2 cup butter
- 1 1/2 cup half-and-half
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Add diced potatoes, diced onion, minced garlic, bacon, parsley, butter and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.
- Add the half & half to the slow cooker and stir to combine.
- Using a potato masher, mash about 3/4 of the potatoes.
- Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Taste for seasoning, add salt and pepper to taste. Continue cooking the soup on low for 30 minutes or on high for 15 minutes.
- Serve and enjoy!
** tip! If the potatoes make the soup too thick, add in 1/2 C broth at a time and let heat up.
EAT TILL IT HURTS FRIENDS!