Crock Pot Cheesy Potato Soup

This looks amazing! My husband is allergic to potatoes (isn’t that awful), so I need to plan on making this the next time he’s out of town!

I have just ventured into making soup from scratch. I can’t wait to make this. I love potato soup.

This looks so good and easy! I love potato soup!

Cheese, I like this! We have lots of potato here, this is perfect for our dinner!

Ingredients

• 2 Tablespoons Cold Water
• 6 Slices Bacon, Cooked and Crumbled
• 2 Cups Shredded Sharp Cheddar Cheese
• 2 Tablespoons Cornstarch
• 1 Bunch Green Onions, Diced
• 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

Instructions

1. Wash and peel the potatoes, then dice them into 1/2 inch chunks.
2. Place the diced potatoes in the bottom of the slow cooker and add the chicken broth, salt, pepper, garlic powder, onion powder, and butter.
3. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
4. If you cooked your soup on low, now turn the crockpot heat up to high.
5. In a small bowl mix together the cornstarch and water, then whisk into the soup.
6. Cover the crockpot and allow the soup to cook for another 15-20 minutes until thickened.
7. 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.
8. Turn the crockpot off and stir in the sour cream mixture, cream cheese and cheddar cheese until smooth.