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Submitted by: Sandy Coffey from Cincinnati, OH
Originally shared on the web 12/07/2015

32-oz. container chicken broth
1/2 c. milk
2 T. all-purpose flour
6 potatoes, peeled and diced
1/2 c. onion, chopped
1 c. sour cream
8-oz. pkg. shredded Colby or mild Cheddar cheese
8 slices bacon, crisply cooked and crumbled

In a slow cooker, combine broth and milk. Whisk in flour; add potatoes and onion. Cover and cook for 6 to 8 hours on low setting, until potatoes are tender. Stir in sour cream. Top individual servings with cheese and bacon. Makes 4 to 6 servings.