Ingredients:

  • 2 lbs Russet potatoes, peeled and diced into 1-inch cubes
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 8 oz cream cheese, softened and cubed
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 2 tbsp unsalted butter
  • 6 oz beef bacon, cooked crisp and crumbled
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Place the diced potatoes, diced onion, minced garlic, beef broth, salt, black pepper, and smoked paprika into the slow cooker.
  2. Stir to combine, ensuring the potatoes are submerged, cover and cook on Low for 6 hours or High for 3 hours until the potatoes are fork-tender.
  3. Use an immersion blender directly in the pot and pulse 3-4 times to blend approximately 30% of the potatoes into a creamy base.
  4. Stir in the cubed cream cheese and butter, whisking until completely melted.
  5. Slowly pour in the heavy cream while stirring.
  6. Fold in the shredded cheddar cheese until the soup is a uniform, golden hue.
  7. Ladle into bowls and garnish with cooked crumbled beef bacon, sliced green onions, and extra shredded cheddar cheese.