Ingredients:
- 6 large potatoes, peeled & diced (yukon golds are my favorite)
- 1 small chopped sweet white onion or yellow onion
- 32oz low sodium chicken broth
- 2 minced garlic cloves
- 1/4c unsalted butter
- salt, pepper, italian seasoning and a pinch of cayenne pepper
- 1c light cream of half & half
- 1c shredded cheese (sharp cheddar or mexican blend are the way to go here)
- 1/4c diced green onion
- optional garnish: chopped bacon, additional green onion
- In your crock pot, add the potatoes, onion, broth, garlic, butter and seasoning. Cook on low for 7-8 hours.
- Uncover and mash the potatoes slightly.
- Stir in the cream, cheese and green onion.
- Cover and cook for another 10-20 minutes. You want the cheese to melt nicely.
- Stir and serve with bacon and additional green onion on top.
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