Ingredients
Scale
- 4 large russet potatoes, diced
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1 cup sour cream
- 1/2 cup chopped green onions
- 4 cups chicken broth
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Place diced potatoes in crockpot with chicken broth, butter, salt, and pepper.
- Cook on low for 6-8 hours until potatoes are tender.
- Mash some potatoes directly in the crockpot for extra creaminess.
- Stir in shredded cheese and sour cream until melted and smooth.
- Serve topped with bacon bits, green onions, and additional cheese if desired.
Notes
- For a thicker soup, mash more potatoes before serving.
- Add sautéed garlic or onions for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg