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From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
Peel and chop the potatoes and the onion into bite size pieces, then add them to the slow cooker.
2
Add the chicken bouillon to the water and mix, then add it to the slow cooker.
3
Cook on high for 4 hours.
4
At the 3 hour mark, melt the butter in a medium saucepan over medium heat, then add the cream, sour cream, garlic, and spices. Bring to a simmer and then whisk in the cornstarch. Let it simmer for 5 minutes to thicken.
5
Add the cream mixture to the potatoes and let it cook for the last hour.
6
Serve topped with cheese, chives, and bacon.
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Tips & Tricks (5)
- Cut Potatoes Uniformly 🥔Dice all potatoes into ¾-inch cubes to ensure even cooking; larger pieces stay firm while smaller ones turn to mush, creating inconsistent texture.
- Crisp Bacon Separately 🥓Cook bacon to crispy perfection in a skillet before adding to the crock pot; this prevents it from becoming soggy and preserves its smoky flavor as a garnish.
- Thicken at the End ✨Mix cornstarch with cold water to create a slurry and stir it in during the last 30 minutes of cooking on high heat for silky soup without gumminess.
- Bloom Aromatics First 🧅Sauté diced onion and garlic in butter for 3-4 minutes before adding to the crock pot to develop deeper, more complex flavors that elevate the entire soup.
- Reserve Toppings for Serving 🧀Add cheese, sour cream, and chives only at serving time to maintain their fresh texture and vibrant taste instead of letting them cook down and lose character.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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