Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup chopped green onions
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Add diced potatoes to the crockpot and cook on low for 6-8 hours or until tender.
- Once potatoes are cooked, mash slightly for creaminess.
- Stir in butter, sour cream, and milk until well combined.
- Add shredded cheese, crumbled bacon, salt, and pepper, mixing until cheese melts.
- Serve hot topped with green onions, extra cheese, and bacon bits as desired.
Notes
- For a thicker soup, mash more potatoes before adding cheese and toppings.
- Use gluten-free ingredients for a gluten-free version.
- Top with sour cream or additional cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort, Family-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg