The Best Crockpot Potato Soup

Ingredients

• 2 1/2 Pounds Russet Potatoes, About 5 Medium
• 4 Cups Chicken Broth
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 2 Tablespoons Butter
• 1/2 Cup Sour Cream
• 4 Ounces Cream Cheese, Softened to room temperature
• 2 Cups Shredded Sharp Cheddar Cheese
• 2 Tablespoons Cornstarch
• 2 Tablespoons Cold Water
• 6 Slices Bacon, Cooked and Crumbled
• 1 Bunch Green Onions, Diced

Instructions

1. Wash and peel the potatoes, then dice them into 1/2 inch chunks.
2. Place the diced potatoes in the bottom of the slow cooker and add the chicken broth, salt, pepper, garlic powder, onion powder, and butter.
3. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
4. If you cooked your soup on low, now turn the crockpot heat up to high.
5. In a small bowl mix together the cornstarch and water, then whisk into the soup.
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