Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1/2 pound cooked bacon, crumbled
- 1 cup sour cream
- 1 cup chicken broth
- 1/2 cup milk
- 1 large onion, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Place diced potatoes, chopped onion, and minced garlic into the crock pot.
- Pour in chicken broth and cook on low for 6-8 hours until potatoes are tender.
- Use a potato masher or immersion blender to mash some potatoes for a creamy texture.
- Add sour cream, milk, shredded cheese, salt, and pepper; stir until well combined.
- Cook for an additional 30 minutes until cheese is melted and soup is heated through.
- Serve topped with crumbled bacon and chopped green onions.
Notes
- For a thicker soup, mash more potatoes or add a splash of heavy cream.
- Adjust seasonings to taste and add hot sauce for extra spice if desired.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Method: Slow-cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg