Ingredients:
6-8 russet potatoes peeled, cut into 1 inch cubes
1/2 large white onion diced
2 cloves garlic minced
1/2 stick of butter
48 oz chicken broth
2 tsp salt
1 tsp pepper
16 oz shredded cheddar cheese
Heavy whipping cream
Cooked bacon
Combine potatoes, onion, garlic, butter, broth, salt, and pepper in crockpot. Cook on high 4-6 hours or low for 8 hours. Once cooked, carefully mash potatoes in the crockpot. Spoon soup mixture into bowls and garnish with whipping cream, cheese, and bacon as desired. Makes about 6 large bowls.
Recipe by Sydney Buchanan-Riley