Ingredients:
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup bacon bits (cooked)
- 1/2 cup sour cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 cup green onions, chopped (for garnish)
Directions:
- Place the diced potatoes, chopped onion, and minced garlic in the slow cooker.
- Pour the chicken broth over the vegetables. Season with salt, black pepper, onion powder, and garlic powder.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher or fork to mash the potatoes slightly for a creamy texture, leaving some chunks for heartiness.
- Stir in the softened cream cheese, shredded cheddar cheese, bacon bits, and sour cream until well combined and creamy.
- Allow the soup to cook for an additional 30 minutes on low to let the flavors meld together.
- Serve hot, garnished with chopped green onions.
Prep Time: 15 minutes
Cooking Time: 6-8 hours (slow cook)
Total Time: 6 hours 15 minutes
Kcal: 350 kcal per serving
Servings: 6 servings
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