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Slow Cooker Potato Cheese Soup

Source of Recipe


From "The Complete Southern Cookbook" by Tammy Algood



List of Ingredients



• 6 large Yukon gold potatoes, peeled and sliced
  
• 1â…” cups chicken stock, divided
  
• 2 cloves garlic, minced
  
• 1¼ cups shredded sharp Cheddar cheese, divided
  
• ¼ cup chopped green onions
  
• ½ tsp kosher salt
  
• ½ tsp black pepper
  
• 1 cup cream or half-and-half
  
• 3 slices bacon, cooked and crumbled
  






Instructions



1. Place the potatoes and 1 cup of the stock in a slow cooker.
   Cover and cook on high 2 hours.
   
   
2. Using an immersion blender, purée to the desired consistency. Stir in the garlic, 1 cup of the shredded cheese, the remaining stock, and the onions.
   
   
3. Cover and cook on low 30 minutes. Add more stock if the soup is too thick. Season with salt and pepper. Add the cream and cook 10 minutes more. Ladle into warm soup bowls and garnish with the remaining cheese and the bacon.
   
   Makes 6 servings