Ingredients
Scale
- 4 large Russet potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices cooked bacon, crumbled
- Chopped chives for garnish
- Salt and pepper to taste
Instructions
- Add diced potatoes, chopped onion, minced garlic, broth, salt, and pepper to the crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Use a potato masher or immersion blender to mash or blend the soup to your desired consistency.
- Stir in shredded cheddar cheese and sour cream until melted and creamy.
- Serve hot topped with crumbled bacon and chopped chives.
Notes
- You can substitute sour cream with Greek yogurt for a healthier option.
- For extra flavor, add a dash of smoked paprika or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Method: Slow cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (around 350g)
- Calories: 340 Kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg