Bacon Sour Cream Potato Soup
Slow cooked potatoes, bacon, and a creamy cheddar base finished with sour cream and green onions.
Equipment
- Slow cooker
- Whisk
Ingredients
Main Ingredients
- 2 lb potatoes peeled and cut into 1 inch cubes
- 2 cup chicken broth
- 8 oz bacon cooked and cut into bite size pieces
- ½ medium onion finely chopped
- 2 cloves garlic minced
- 1 tsp salt
- ¼ tsp black pepper
- 4 tbsp unsalted butter melted
- ¼ cup all purpose flour
- 2 cup whole milk
- 1 cup shredded cheddar cheese
- ¾ cup sour cream
- 2 tbsp sliced green onions for serving
Instructions
Cooking
- Load. Add the potatoes, broth, bacon, onion, garlic, salt, and pepper to the slow cooker.
- Cook. Cover and cook on high for 3 to 4 hours until the potatoes are tender, then mash some.
- Thicken. Whisk the flour into the butter, whisk in the milk, and stir it into the pot.
- Simmer. Cook on low for 30 to 60 minutes until thick.
- Finish. Stir in the cheddar and sour cream and top with green onions.
Notes
Substitutions: Use ham in place of bacon.
Tips: Add the sour cream last.
Storage: Refrigerate for 3 to 4 days.
Nutrition is calculated per serving.