Ingredients
Equipment
Method
- Combine diced potatoes, chopped onion, chicken broth, salt, and pepper in your slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender.
- Remove about 2 cups of the soup and blend until smooth. Return the blended soup to the slow cooker.
- Stir in the sour cream and milk. Cook for an additional 30 minutes on low, stirring occasionally, until heated through. Do not boil.
- Ladle soup into bowls and top with shredded cheddar cheese, crumbled bacon, and chopped chives.
Nutrition
Notes
For a thicker soup, you can use less broth or blend a larger portion of the cooked potatoes. You can also add a tablespoon of cornstarch mixed with water to thicken if needed.