Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 slices cooked bacon, crumbled
- 1 cup chopped green onions
- 4 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Place diced potatoes in the crock pot and pour chicken broth over them.
- Cook on low for 6-8 hours until potatoes are tender.
- Use a potato masher or immersion blender to blend the soup to your desired consistency.
- Stir in butter, sour cream, cheese, and heavy cream until smooth and creamy.
- Add bacon, green onions, salt, and pepper. Mix well and serve hot.
Notes
- You can customize toppings with additional cheese, chives, or crushed crackers.
- For a gluten-free version, ensure bacon is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 300 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg