Ingredients
Scale
- 4 large russet potatoes, diced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 1/2 cup chopped green onions
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Place diced potatoes in the slow cooker and add broth. Cook on low for 6-8 hours until potatoes are tender.
- Use a potato masher or immersion blender to mash or blend the soup to your desired consistency.
- Stir in butter, sour cream, and shredded cheddar cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve topped with crumbled bacon, chopped green onions, and extra cheese if desired.
Notes
- For a thicker soup, mash more potatoes or add a splash of cream.
- Feel free to customize toppings with jalapenos, chives, or diced tomatoes.
- This soup can be prepared in advance and reheated easily.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg