Ingredients
16
16 servings
- •8 large Idaho potatoes, skin-on, cut into 1-inch cubes
- •1 (32 ounce) carton chicken broth
- •1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
- •1 pint heavy whipping cream
- •1 (16 ounce) container sour cream
- •1 (8 ounce) package cream cheese, softened
- •1 cup chopped white onion
- •1 cup chopped green onions
- •1 (1 pound) package bacon
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Combine boiled potatoes, chicken broth, processed cheese, heavy cream, sour cream, cream cheese, white onion, and green onions in a slow cooker.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool, about 5 minutes. Crumble into the slow cooker.
- Cook on High, stirring occasionally until potatoes disintegrate, about 2 hours. Switch to Low; cook until soup is thickened, about 1 hour 30 minutes more.
Nutritional Facts
Per 16 servings
- Calories: 511
- Carbohydrate: 40g
- Fat: 33g
- Fiber: 3g
- Protein: 16g
- Sugar: 4g
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