How To Make Crockpot Potato Soup

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Recipe adapted from: Crockpot Potato Soup 

Ingredients

2 1/2 Pounds Russet Potatoes, About 5 Medium

4 Cups Chicken Broth

1 teaspoon Salt

1/2 teaspoon Pepper

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

2 Tablespoons Butter

1/2 Cup Sour Cream

4 Ounces Cream Cheese, Softened to room temperature

2 Cups Shredded Sharp Cheddar Cheese

2 Tablespoons Cornstarch

2 Tablespoons Cold Water

6 Slices Bacon, Cooked and Crumbled

1 Bunch Green Onions, Diced

Instructions

First, Wash and peel the potatoes, then dice them into 1/2 inch chunks.

Second, Place the diced potatoes in the bottom of the slow cooker and add the chicken broth, salt, pepper, garlic powder, onion powder, and butter.

Third, Cover and cook on low for 6-8 hours, or high for 3-4 hours.

Fourth, If you cooked your soup on low, now turn the crockpot heat up to high.

Fifth, In a small bowl mix together the cornstarch and water, then whisk into the soup.

Sixth, Cover the crockpot and allow the soup to cook for another 15-20 minutes until thickened.

Seventh, Add the sour cream to a bowl and then add a few Tablespoons of liquid from the soup to the sour cream and stir until smooth.

Eighth, Turn the crockpot off and stir in the sour cream mixture, cream cheese and cheddar cheese until smooth.