6cupsRusset potatoespeeled and diced (3-4 large russet potatoes)
1cupyellow oniondiced
3cupschicken broth
4tablespoonsbutter
4tablespoonsflour
¼cupsour cream
1½cupheavy cream
¼teaspoonsalt
¼teaspoonblack pepper
4strips of baconcooked and crumbled, optional
1½cupsshredded cheddar cheeseoptional
2green onionssliced, optional
Instructions
In the bowl of a slow cooker, add potatoes, onion and chicken broth. Cook on low 4-6 hours or high 3-4 hours until potatoes are tender.
Thirty minutes before the potatoes are done, make the roux by melting the butter in a small saucepan on medium heat. Whisk in flour and cook for 2 minutes, stirring constantly.
Next, add heavy cream and sour cream to the roux. Cook for 1 minute while stirring. Remove from heat.
Slowly stir in the roux mixed with heavy cream and sour cream to the potato mixture in the slow cooker. Stir until well mixed. Continuing cooking in slow cooker for 30 minutes.
Serve with bacon, cheddar cheese and green onion, as desired. Enjoy!