Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices cooked bacon, crumbled
- 2 tablespoons chopped green onions
- Salt and pepper to taste
Instructions
- Add diced potatoes, chopped onion, and minced garlic to the slow cooker.
- Pour in chicken broth and season with salt and pepper.
- Cook on low for 6-8 hours until potatoes are tender.
- Use a potato masher or immersion blender to blend part of the soup for a slightly chunky texture.
- Stir in shredded cheddar cheese and sour cream until melted and creamy.
- Serve topped with crumbled bacon and chopped green onions.
Notes
- For an extra creamy texture, add more sour cream or shredded cheese.
- Adjust seasoning with additional salt or pepper as needed.
- For a gluten-free version, ensure bacon and broth are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg