Ingredients
Scale
- 4 large russet potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, chopped
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Combine potatoes, onion, garlic, broth, salt, and pepper in the slow cooker.
- Cook on low for 6-8 hours until potatoes are tender.
- Mash some potatoes for a creamier texture, if desired.
- Stir in sour cream and shredded cheese until melted and smooth.
- Serve topped with bacon bits, green onions, and additional cheese if preferred.
Notes
- For a gluten-free version, omit any thickeners.
- You can add jalapeños for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian optional
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330 kcal Kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 55 mg