Description
As the days start feeling like fall, this creamy potato soup is perfect for the season.
Ingredients
- 5 lb of Yukon Gold Potatoes - peeled and cubed - boiled until slightly fork tender
- 10 strips of bacon cut into small pieces
- 3 tbsp. Salted Butter
- 1 Medium Yellow onion - chopped
- 3 Lg. Garlic Cloves - minced
- 2 qts of heavy cream
- 1 ½ tsp. salt
- 1 tsp. pepper
- Toppings - shredded cheese, green onion and bacon bits.
Instructions
- Step 1: Prep potatoes first (peeling and cutting into cubes) and boil in water until slightly tender.
- Step 2: While potatoes are cooking put butter in skillet and sauté onion and cook bacon together until onions are translucent and bacon is cooked. Add garlic to skillet and cook to warm through.
- Step 3: Drain potatoes and add to a large crockpot. Add onions, garlic and bacon to crockpot. Add cream and seasonings.
- Step 4: Set crockpot on low setting for 6 hours (or 4 hours on high) - stirring occasionally.
- Step 5: Serve with cheese, bacon and onion garnish - Enjoy!!!!!
