Crockpot Potato Soup by David Huston
Ingredients
2 lbs. Russet potatoes (peeled and cut into small cubes)
2 Diced Yellow Onions
3 T. minced garlic
¼ cup olive oil
Salt and pepper to taste
1 T. dried thyme
4 cups Chicken broth
½ cup Sour cream
2 t. distilled White Vinegar
3 Green onion stalks (finely sliced)
1 cup shredded sharp Cheddar Cheese
Instructions
In a 7-quart slow cooker place all liquid ingredients and mix well. Add all other ingredients except for green onions and cheese (these are for garnish) Cook on low for 6 hours or until potatoes are tender. Place into serving bowls and top with green onions and cheese.
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