20m
PREP TIME
4hr
COOK TIME
355
CALORIES
11
INGREDIENTS
Servings: 7
Ingredients
- 3 cups chicken stock
- 2 teaspoons McCormick® Garlic Powder
- 1 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 6 cups Yukon gold potatoes, peeled and cut into 1/2-inch chunks (about 6 to 7 medium potatoes)
- 1/2 cup finely chopped onion
- 1/2 cup heavy cream
- 1/2 cup sour cream, plus more to serve
- 1 1/2 cups shredded Cheddar cheese, divided
- 6 slices crisply cooked bacon, crumbled
- 1/4 cup chopped green onions
INSTRUCTIONS
- 1 Mix stock, garlic powder, sea salt and black pepper in 6-quart slow cooker until well blended. Add potatoes and onion.
-
2
Cook 8 hours on LOW or 4 hours on HIGH or until potatoes are tender.
Slow Cooker Tip: For best results, do not remove cover during cooking. - 3 Mash potatoes slightly with a potato masher until desired texture. Stir in heavy cream, sour cream and 1 cup of the shredded cheese. Cover. Cook an additional 15 minutes on HIGH or until desired thickness. Sprinkle with bacon, green onions and remaining 1/2 cup shredded cheese before serving.
- 4 Substitution Tip: Use 1 package (32 ounces) frozen diced hash brown potatoes in place of the Yukon gold potatoes. Prepare as directed.
TIPS AND TRICKS
Slow Cooker Tip: For best results, do not remove cover during cooking.