Ingredients
4 cups russet potatoes, peeled and diced (about 4-5 potatoes)
1 small white or yellow onion, diced
4 cups chicken or veggie broth
1 teaspoon salt
1 teaspoon Italian Seasoning
2 cups shredded cheddar cheese, divided
2 cups heavy whipping cream (or half and a half)
salt and pepper, to taste
1 lb bacon, cooked and crumbled, divided
Instructions
Add potatoes, onion, salt, Italian seasoning, and broth to slow cooker. Cook on low for 8-9 hours or high for 4-5 hours.
Using a potato masher, mash about 1/3 of the potatoes. Stir in 1 cup of cheese, half of the crumbled bacon, and heavy whipping cream. Cook on high for 30-45 min.
Top each bowl with remaining cheese and crumbled bacon. Serve.