Ingredients:

  • 32 oz frozen cubed potatoes
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 32 oz low sodium chicken bone broth
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp fresh cracked black pepper
  • 12 oz thick cut bacon
  • 1.5 cups heavy cream
  • 8 oz sharp white cheddar, freshly shredded
  • 1 cup full fat sour cream
  • 2 tbsp fresh chives, sliced

Instructions:

  1. Place 32 oz frozen cubed potatoes, diced yellow onion, and 3 minced garlic cloves into the slow cooker insert.
  2. Sprinkle 1 tsp smoked paprika, 1 tsp salt, and 0.5 tsp fresh cracked black pepper over the potatoes.
  3. Pour in 32 oz low sodium chicken bone broth until the potatoes are just submerged.
  4. Cover and cook on High for 4 hours until the potatoes are fork tender and translucent.
  5. While the soup cooks, fry 12 oz thick cut bacon in a skillet until the fat renders and the edges are golden brown.
  6. Place the bacon on paper towels to drain, then crumble into small pieces once cooled.
  7. Use a potato masher or immersion blender directly in the crockpot to crush about 1/3 of the potatoes.
  8. Stir in 1.5 cups heavy cream and 8 oz freshly shredded sharp white cheddar.
  9. Fold in 1 cup full fat sour cream and half of the crumbled bacon until the cheese is completely melted and silky.
  10. Ladle into bowls and top with remaining bacon and 2 tbsp fresh sliced chives.