Ingredients

6 slices Bacon
2 tablespoons Butter
1 small Onion, diced
3 cloves Garlic, minced
1/4 cup All-Purpose Flour
4 cups Chicken Broth
1 cup Heavy Cream
5 medium Potatoes, Yukon Gold or Russet, peeled and diced for tenderness.
1 cup Cheddar Cheese
1 teaspoon Salt & Pepper, To taste
1 stalk Green Onions

Directions

Cook 6 slices Bacon until crispy, then chop into small pieces. Reserve a little bacon fat for extra flavor, if desired.

Peel and dice the 5 medium Potatoes into bite-sized pieces.

Add diced potatoes, cooked bacon, 2 tablespoons Butter, 1 small Onion, 3 cloves Garlic, 1/4 cup All-Purpose Flour, and 4 cups Chicken Broth to the crockpot. Stir until well combined.

Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.

Stir in 1 cup Heavy Cream (or cream) and shredded 1 cup Cheddar Cheese. Let it melt and incorporate into the soup.
Add 1 teaspoon Salt & Pepper and additional seasoning as desired. Stir well.

Garnish with chopped 1 stalk Green Onions and extra crispy bacon. Serve warm and enjoy your homemade Red Lobster-style soup!