Cheesy Potato Soup {Crockpot}
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 5 pounds russet baking potatoes, peeled and cut into 1 inch cubes
  • ½ cup sour cream
  • ½ cup butter
  • 1 cup half and half
  • 12 oz. bacon, cooked until crisp, drained on paper towels, and crumbled
  • 6 green onions, chopped
  • Salt and freshly ground pepper to taste
  • 1 tbs. garlic powder
  • 2 tbs. Tabasco sauce (or more for more flavor and spiciness)
  • 1 cup of shredded Mexican cheese
  • 16 ounces Velveeta cheese, melted (I use the Queso Blanco)
Instructions
  1. Put the potatoes in the crock pot and add water to cover. Cover and cook on HIGH for about 5 hours, potatoes should be falling apart.
  2. Turn the cooker to LOW, add the butter, half and half, and sour cream, and season with salt and pepper. Cover and cook until hot, about 20 minutes.
  3. 3. Stir in the crumbled bacon and sliced green onions. I leave some to top with. Serve immediately or keep warm on LOW, adding milk to thin if needed.
Recipe by A Camera & A Cookbook at https://acameraandacookbook.com/cheesy-potato-soup-crockpot/