Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1 cup green onions, chopped
- 1 cup sour cream
- 4 cups chicken broth
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Place diced potatoes and chicken broth into the crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Once cooked, mash some of the potatoes directly in the crockpot for a thicker consistency.
- Stir in milk, sour cream, salt, and pepper. Continue to cook on warm for 30 minutes.
- Serve topped with shredded cheese, bacon bits, green onions, and additional sour cream if desired.
Notes
- You can add cooked chicken or ham for extra protein.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust toppings to taste, including jalapeños or chives.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg