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Peel, dice and rinse potatoes well.
Add the chicken broth, diced onion, salt and pepper to the potatoes and stir to combine.
Place the lid on the slow cooker and turn the heat on high. Cook for 4 to 8 hours until the potatoes are fork tender.
In a small bowl mix the cornstarch and milk together until the cornstarch has dissolved. Pour the milk into the crock pot with the cooked potatoes and stir well.
Add the shredded cheddar cheese, sour cream and the crumbled bacon (reserve 1/4 cup of bacon bits for a garnish) to the crock pot. Stir with a large spoon to combine.
Place the lid back on the crock pot and cook for 30 to 60 minutes longer to melt the cheese and the soup to thicken.
Serve once the cheese has melted. Top each serving with a dollop of sour cream, a sprinkle of bacon and some green onions if desired.
Makes 6 to 8 servings.