Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1/2 cup chopped green onions
- 3 cups chicken or vegetable broth
- 1/2 cup milk
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Place diced potatoes and broth into the crockpot. Cook on high for 4 hours or until potatoes are tender.
- Use a masher or immersion blender to mash potatoes until smooth or slightly chunky, as desired.
- Add butter, milk, salt, and pepper. Stir well and cook on low for 30 minutes.
- Serve hot topped with shredded cheese, bacon, chopped green onions, and a dollop of sour cream.
Notes
For extra flavor, add garlic powder or smoked paprika. Adjust toppings according to preference for a personalized touch.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian (omit bacon)
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg