Crock Pot Crack Potato Soup

• servings: 6
• active time: 20 min
• total time: 6 hours 20 minutes

Ingredients

6 cups peeled and diced potatoes

1 small onion, chopped

8 cups chicken broth

1/4 cup unsalted butter

1/4 cup all-purpose flour

1/2 cup cream cheese, softened

2 cups shredded cheddar cheese

1 cup cooked bacon, crumbled

1 cup green onions, chopped

1/2 cup sour cream

Salt and pepper to taste

Directions

Directions:

Place the diced potatoes and chopped onions in the slow cooker.

Pour the chicken broth over the potatoes and onions.

Cook on low for 6-8 hours or until the potatoes are tender.

About 45 minutes before serving, in a saucepan, melt the butter over medium heat.

Stir in the flour and cook for a minute or two, until it starts to brown.

Gradually add a little bit of the chicken broth from the slow cooker into the saucepan, stirring constantly.

Pour the flour mixture back into the slow cooker and stir well.

In a separate bowl, mix the softened cream cheese with a little bit of the hot broth from the slow cooker until it's smooth.

Stir the cream cheese mixture into the slow cooker.

Add shredded cheddar cheese and stir until well combined.

Season with salt and pepper to taste.

Serve the soup hot, garnished with crumbled bacon, chopped green onions, and a dollop of sour cream.

Notes

Kcal: 370 kcal