Ingredients
Scale
- 6 large russet potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- Chopped green onions for garnish
- Salt and pepper to taste
Instructions
- Place diced potatoes, chopped onion, minced garlic, salt, and pepper into the crockpot.
- Add chicken broth and cook on low for 6-8 hours until potatoes are tender.
- Mash partially for a creamy texture, then stir in sour cream and shredded cheese.
- Cook for an additional 30 minutes to meld flavors.
- Serve topped with bacon and green onions for garnish.
Notes
- Feel free to add sour cream or extra cheese to enhance creaminess.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg