Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1 cup sour cream
- 1 cup chopped green onions
- 4 cups chicken broth
- 1/2 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Place diced potatoes, chicken broth, butter, salt, and pepper into the crockpot. Cook on low for 6-8 hours until potatoes are tender.
- Mash the potatoes slightly for a creamy texture or leave some chunks if preferred.
- Stir in milk and shredded cheese until melted and smooth.
- Serve topped with crumbled bacon, chopped green onions, and a dollop of sour cream.
Notes
Adjust cheese and bacon quantities to taste; for a vegetarian version, omit bacon and add sautéed mushrooms or caramelized onions.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian (with bacon option)
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 50mg