Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken 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 the diced potatoes, chicken broth, salt, and pepper into the crockpot.
- Cook on low for 6-8 hours until potatoes are tender.
- Mash potatoes slightly with a fork or masher for a creamy texture.
- Stir in butter, 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.
- Feel free to add extra toppings like diced tomatoes or jalapenos for more flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg