Ingredients
- 8 generously-sized Idaho potatoes with their skins intact, diced into 1-inch cubes
- A carton of chicken broth, totaling 32 ounces in volume
- A loaf of processed cheese food (like Velveeta®), weighing 1 pound and cut into cubes
- A pint of luxurious heavy whipping cream
- A container of sour cream, containing 16 ounces
- A package of softened cream cheese, weighing 8 ounces
- 1 cup of finely chopped white onion
- 1 cup of finely chopped green onions
- A package of bacon, weighing 1 pound
Step 1
To start, add potatoes to a large pot filled with salted water, allowing them to boil until tender for about 10 minutes. Once ready, drain them.
Step 2
Next, in a slow cooker, mix the boiled potatoes with chicken broth, processed cheese, heavy cream, sour cream, cream cheese, white onion, and green onions for a flavorful base.
Step 3
In a separate large skillet, cook the bacon over medium-high heat until crispy and browned evenly, which usually takes around 10 minutes. Pat dry the bacon on paper towels, letting it cool for about 5 minutes before crumbling it into the slow cooker.
Step 4
Set the slow cooker to High and stir occasionally as the potatoes break down over approximately 2 hours. Lower the heat to Low and continue cooking for an additional 1 hour and 30 minutes until the soup reaches a thick consistency.
Extra Tips & Suggestions
- 1. Keep your potatoes in a cool, dark place to prevent sprouting and maintain freshness. A pantry or cellar works best.
- 2. Store your bacon in the freezer for longer shelf life. Just take out what you need before adding it to your slow cooker.
- 3. Keep your onions in a well-ventilated area to prevent moisture build-up and sprouting. A wire-mesh basket or a paper bag works great.
