• 3 pounds of Russet potatoes (chopped)
  • 2 garlic cloves (chopped)
  • 5 cups of water
  • 1 packet of Ridetti Chicken Flavored bouillon
  • 1 small white onion (chopped)
  • 16 ounces of Velveeta cheese (in cubes)
  • Ground pepper
  • 6 slices of bacon (extra crispy)
  • 1 cup of stron cheddar cheese (shredded)
  • Chopped chives
  1.  Wash and cut 3 lbs of potatos in cubes. We leave the skin on the potatos but you can peel them before dicing. Place in a clay pot.
  2. Chop the onion and put into the crock pot.
  3. Add 5 cups of water, 1 packet of Ridetti chicken flavored bouillon and 2 cloves of chopped garlic in a slow cooker.
  4. Dice a pound of Velveeta cheese in cubes and add to the slow cooker.
  5. Put the slow cooker on low for 6 hours.
  6. Stir well and use a potato masher to mash some of the potatoes, just the amount needed to thicken the broth.
  7. Stir again and serve with ground pepper, crispy bacon bits, shredded cheese and chives.