Ingredients
Scale
- 4 large russet potatoes, diced
- 1 cup shredded cheddar cheese
- 6 slices crispy bacon, crumbled
- 1 cup sour cream
- 1/2 cup chopped green onions
- 4 cups chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Place diced potatoes, chicken broth, garlic powder, paprika, salt, and pepper into a crockpot.
- Cook on low for 6-8 hours until potatoes are tender.
- Use a potato masher or immersion blender to partially blend the soup for a creamy texture.
- Stir in shredded cheese until melted.
- Serve hot topped with bacon, sour cream, chopped green onions, and additional cheese if desired.
Notes
- For extra flavor, add a dash of smoked paprika or hot sauce.
- Can be made gluten-free by ensuring broth is GF.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 50mg
