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6 large potatoes, peeled and cubed (I used Russet)

1/2 large onion, diced

1 quart chicken broth

2 garlic cloves, minced

1/4 cup unsalted butter

8 strips of bacon, cooked crisp, drained and crumbled

Salt to taste

Pepper to taste

1 cup cream or 1 cup of half and half

1 cup shredded sharp cheddar cheese

Garnish:  chives, green onions, sour cream, bacon, cheese. Top it just like a baked potato!


Cook up the bacon and crumble (if you are feeling lazy you can buy the precooked bacon!).  *Cooking some bacon in the soup really gave it amazing flavor*Combine first 8 ingredients in a large slow cooker and cook on high for 3-4 hours or low for 6-8 hours (make sure potatoes are tender).  Mash potatoes until coarsely chopped and soup is slightly thickened.

Stir in cream (or half and half) and cup of cheese in the last half hour of cooking (just stir and cook on low until all is blended – dairy gets funny and starts to break down when it is cooked too long). Garnish with toppings of your choice. courtesy of Wishes and Dishes