Ingredients
Scale
- 4 large russet potatoes, diced
- 4 cups chicken broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 3 green onions, sliced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Place diced potatoes in the crockpot with chicken broth and butter. Cook on low for 6 hours until potatoes are tender.
- Use a potato masher or immersion blender to mash or blend the potatoes until smooth or your desired consistency.
- Stir in sour cream, cheese, and season with salt and pepper.
- Serve topped with crumbled bacon, green onions, and an extra sprinkle of cheese if desired.
Notes
- For a chunkier soup, mash just half of the potatoes.
- Adjust cheese and toppings to taste.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian option: omit bacon
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg
