Ingredients

The following ingredients have 7 Servings
  • 6 cups chicken broth
  • 8 cups Idaho baking potatoes (peeled and diced )
  • 1 whole medium onion (diced)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 16 ounce bacon (cooked crispy, drained well and crumbled)
  • 2 cups whole milk
  • 5 tablespoons cornstarch
  • 4 ounces sour cream
  • 8 ounces shredded sharp cheddar cheese
  • 2 whole green onions (optional)
  • extra sour cream (optional topping)

Instruction

  • Peel, dice and rinse potatoes well.
  • Add the chicken broth, diced onion, salt and pepper to the potatoes and stir to combine.
  • Place the lid on the slow cooker and turn the heat on high. Cook for 4 to 8 hours until the potatoes are fork tender.
  • In a small bowl mix the cornstarch and milk together until the cornstarch has dissolved. Pour the milk into the crock pot with the cooked potatoes and stir well.
  • Add the shredded cheddar cheese, sour cream and the crumbled bacon (reserve 1/4 cup of bacon bits for a garnish) to the crock pot. Stir with a large spoon to combine.
  • Place the lid back on the crock pot and cook for 30 to 60 minutes longer to melt the cheese and the soup to thicken.
  • Serve once the cheese has melted. Top each serving with a dollop of sour cream, a sprinkle of bacon and some green onions if desired.
  • Makes 6 to 8 servings.