Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 1 cup sour cream
- 1/2 cup chopped green onions
- 4 cups chicken broth
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a slow cooker, add diced potatoes and chicken broth. Cover and cook on high for 3-4 hours until potatoes are tender.
- Once cooked, mash some of the potatoes directly in the cooker for a creamier texture.
- Add butter, shredded cheese, sour cream, salt, and pepper. Stir until cheese melts and ingredients combine.
- Serve hot, topped with crispy bacon, chopped green onions, and additional cheese if desired.
Notes
- You can substitute sour cream with Greek yogurt for a healthier option.
- For a spicier kick, add a pinch of cayenne pepper or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg