This recipe is great to have on its own or with a sandwich



1 lb potatoes, peeled and cubed

1 small onion, diced

4 strips bacon

4 cups chicken broth

1 teaspoon salt

1 teaspoon pepper

4 tbsp butter

1/4 cup flour

1 1/2 cups heavy cream

1/4 cup sour cream

Shredded cheddar cheese, for topping

Chopped green onion

Bacon bites or 2 additional bacon strips, cooked and crumbled


Cook bacon and onion in a small pan; set aside, reserving the bacon grease.

In a 6-quart slow cooker, add potatoes, cooked bacon, onion, salt, pepper, and chicken broth.

Cook on low for 6 hours or on high for 4 hours.

Near the end of the cooking time, prepare the roux: In a saucepan, melt butter with the reserved bacon grease. Whisk in flour until well combined, then gradually whisk in heavy cream and sour cream until smooth.

Pour the roux into the slow cooker, stirring to combine. Cover and cook on low for an additional 30 minutes.

Serve the soup topped with shredded cheese, green onion, and extra bacon bites, if desired.