Slow Cooker Sour Cream Potato Bacon Soup

• Gluten free

• Meat

  • 10 slices Bacon

• Produce

  • 1 cup Corn, frozen
  • 1/2 tsp Garlic powder
  • 1 Green onions
  • 1 Onion, medium
  • 3 tbsp Parsley, dried
  • 10 cups Potatoes

• Canned Goods

  • 6 cups Chicken broth

• Baking & Spices

  • 3/4 tsp Black pepper
  • 2 tbsp Cornstarch
  • 1 Pinch Red pepper flakes
  • 1 tsp Salt

• Dairy

  • 1 cup Cheddar, grated
  • 6 oz Cream cheese
  • 1 cup Sour cream

Found on 365daysofcrockpot.com

Description

Ingredients

• 1 medium onion, diced
• 10 cups cubed potatoes (I used yellow potatoes and kept the skins on, if you prefer you can peel the potatoes)
• 6 cups chicken broth
• 1/2 tsp garlic powder
• 3 Tbsp dried parsley
• 1 tsp salt
• 3/4 tsp black pepper
• Pinch of crushed red pepper flakes
• 6 oz cream cheese
• 1 cup sour cream
• 2 Tbsp cornstarch
• 1 cup frozen corn
• 10 slices of bacon, cooked until crispy
• 1 cup grated cheddar (I like to use medium or sharp cheddar for more flavor)
• Green onions, for garnish

Directions

• Combine onions, potatoes, broth, garlic powder, parsley, salt, pepper, and red pepper flakes in a large 6 quart slow cooker .
• Cover and cook on high for 4-5 hours or on low for 7-8 hours, or until potatoes are tender.
• Turn the slow cooker to high. Cut the cream cheese into cubes and stir into the slow cooker.
• In a medium bowl, stir together the sour cream and cornstarch. Stir the sour cream mixture into the slow cooker.
• Stir in the corn.
• Crumble the bacon and add it into the slow cooker.
• Add in cheddar. Adjust seasonings to taste.
• Ladle into bowls and garnish with green onions. Serve and enjoy!