Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 1 cup chopped green onions
- 1 cup sour cream
- 4 cups chicken broth
- 1/2 cup milk
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Place diced potatoes into the crockpot and add chicken broth, butter, salt, and pepper.
- Cook on low for 6-8 hours until potatoes are tender.
- Use a potato masher or immersion blender to mash the potatoes to desired consistency.
- Add milk and sour cream, stirring well.
- Top with shredded cheese, crumbled bacon, and chopped green onions before serving.
Notes
- For a smoother texture, blend half of the soup before adding toppings.
- Adjust cheese and bacon for more flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg