Crock Pot Loaded Potato Soup

• servings: 8 servings
• active time: 15 minutes
• total time: 4 hours 15 minutes

Ingredients

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)

Directions

Prep

Peel, dice and rinse potatoes well.

Combine

Add the chicken broth, diced onion, salt and pepper to the potatoes and stir to combine.

Slow Cook

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.

Thicken

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.

Mix

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.

Cook

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.

Notes

Recipe from Charley

Nutrition

• Serving Size: 1 Bowl
• Calories: 563 kcal
• Total Fat: 37 g
• Saturated Fat: 16 g
• Unsaturated Fat: 18 g
• Trans Fat: 1 g
• Cholesterol: 81 mg
• Sodium: 1533 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 20 g