Ingredients
Scale
- 6 medium russet potatoes (about 2 lbs), peeled and diced
- 4 cups low-sodium chicken broth
- 8 oz cream cheese, softened
- 1 cup bacon bits (cooked)
- 1 cup shredded sharp cheddar cheese
- 4 green onions, thinly sliced
- Salt and pepper to taste
Instructions
- Prepare the potatoes by peeling and dicing them into small cubes.
- In your crockpot, combine diced potatoes with chicken broth, salt, and pepper. Stir gently to mix.
- Cook on low for 6-8 hours until the potatoes are fork-tender.
- Stir in softened cream cheese until fully melted and blended.
- Serve hot, topped with crispy bacon bits, shredded cheddar cheese, and sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 397
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 58mg