Description
A rich and creamy potato soup made in the crockpot with a cheesy twist, finished in the air fryer for a crispy topping.
Ingredients
- 4 cups diced potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 4 cups chicken broth
- 1/2 cup cooked and crumbled bacon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Combine potatoes, chicken broth, garlic powder, onion powder, salt, and pepper in the crockpot.
- Cook on low for 6 hours or high for 3 hours until potatoes are tender.
- Stir in sour cream and shredded cheddar cheese until melted and smooth.
- Transfer to an air fryer-safe dish and top with extra cheese and bacon.
- Air fry at 375°F for 5 minutes until the cheese is bubbly and slightly crispy.
- Garnish with green onions before serving.
Notes
- Use russet or Yukon Gold potatoes for best texture.
- For extra creaminess, blend half the soup before adding cheese.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3 hours (high) or 6 hours (low)
- Category: Soup
- Method: Crockpot and Air Fryer
- Cuisine: American