“The Lord will satisfy your needs. ” – Psalm 23:1
Russet potatoes slow-cooked in chicken broth and cream with cheddar, cream cheese, and butter, topped with bacon, sour cream, and green onions. A bowl that tastes like a fully loaded baked potato.
Ingredients
- 2½ lbs russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 4 Tbsp butter
- 8 oz cream cheese, cubed
- 1½ cups shredded cheddar cheese
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 6 slices cooked bacon, crumbled
- ½ cup sour cream
- ½ cup sliced green onions
Instructions
Add diced potatoes, onion, garlic, and chicken broth to crockpot. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until potatoes are fork tender.
Using a potato masher, lightly mash some of the potatoes to thicken the soup while leaving chunks. Stir in butter, cream cheese, heavy cream, and milk.
Cover and cook an additional 20 minutes until creamy and smooth. Season with salt, pepper, garlic powder, and onion powder.
Stir in shredded cheddar cheese until melted. Ladle soup into bowls and top with bacon, sour cream, and green onions.
Nutrition
Nutrition (Per Serving) Calories: 420 | Total Fat: 26g | Saturated Fat: 14g | Carbs: 34g | Sugar: 4g |