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

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