Crock Pot Loaded Potato Soup

• Gluten free

• Meat

  • 16 oz Bacon

• Produce

  • 1 Green onions
  • 8 cups Idaho baking potatoes
  • 1 Onion, medium

• Canned Goods

  • 6 cups Chicken broth

• Baking & Spices

  • 5 tbsp Cornstarch
  • 1 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 8 oz Cheddar cheese, sharp
  • 2 cups Milk
  • 4 oz Sour cream
  • 1 Sour cream

Found on flouronmyface.com

Description

Ingredients

• 6 cups chicken broth
• 8 cups peeled and diced Idaho baking potatoes
• 1 medium diced onion
• 1 teaspoon salt
• 1 teaspoon pepper
• 16 ounce bacon, cooked crispy and crumbled
• 2 cups milk
• 5 tablespoons cornstarch
• 4 ounces sour cream
• 8 ounces shredded sharp cheddar cheese
• green onions, optional
• extra sour cream, optional

Directions

• Peel, dice and rinse potatoes well.
• Add the chicken broth, onion, salt, pepper and potatoes to the crock pot.
• Cook on high for 4-8 hours or until the potatoes are fork tender.
• Once the potatoes are cooked through mix the corn starch with the milk and add to the crock pot stirring well.
• Next add the cheese, sour cream and all but ¼ cup of the crumbled bacon to the crock pot.
• Cook for another hour or until the cheese is melted and the soup is creamy and has thickened.
• Serve with a teaspoon of sour cream, a pinch of the remaining crumbled bacon and green onions if desired.