- 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 strong cheddar cheese (shredded).
- Chopped chives.
- Wash and cut 3 lbs of potatoes into cubes. Leave the skin on the potatoes, but you can peel them before dicing if you prefer. Place in a clay pot.
- Chop the onion and put it into the crockpot.
- Add 5 cups of water, 1 packet of Ridetti chicken flavored bouillon, and 2 cloves of chopped garlic into the slow cooker.
- Dice 16 ounces of Velveeta cheese into cubes and add to the slow cooker.
- Put the slow cooker on low for 6 hours.
- Stir well and use a potato masher to mash some of the potatoes, just enough to thicken the broth.
- Stir again and serve with ground pepper, crispy bacon bits, shredded cheese, and chives.