Ingredient
- 4 cups potatoes about 3-4 large russet potatoes peeled and diced
- 1 small onion chopped
- 3 cups chicken broth
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 1/4 cup sour cream
- 1 1/2 cup heavy cream (half and half will also work)
- salt and pepper to taste
Instructions
- Add: 4 cups potatoes, peeled and diced, 1 small onion diced, and 3 cups chicken broth to your slow cooker. Cook on low for 4-6 hours or high for 3-4 until potatoes are tender.
- Melt: 4 tbsp butter in a medium saucepan about 30 minutes before it is done. Whisk in 1/4 cup all-purpose flour and cook until bubbly.
- Mix: Slowly add 1 1/2 cup heavy cream and 1/4 cup sour cream. The mixture should be thick.
- Add: the butter and cream mixture to the crock pot and stir. Continue to cook for 20-30 minutes.
- Serve: with bacon, 1 1/2 cups cheddar cheese, and green onions on top. Add salt and pepper to taste, and enjoy!