Step 1

Peel, dice and rinse potatoes well.

Step 2

Add the chicken broth, diced onion, salt and pepper to the potatoes and stir to combine.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Makes 6 to 8 servings.