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 cup chopped green onions
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Add diced potatoes and chicken broth to the crockpot. Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Mash some potatoes with a spoon to thicken the soup, or leave chunky if preferred.
- Stir in butter, sour cream, shredded cheese, salt, and pepper until well combined and melted.
- Serve hot, topped with crumbled bacon and chopped green onions.
Notes
- You can add cooked shredded chicken for extra protein.
- For a vegan version, replace sour cream with cashew cream and use vegan cheese and bacon alternatives.
- Prep Time: 10 mins
- Cook Time: 4-8 hrs
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330 Kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg