Crock Pot Loaded Potato Soup

6 C chicken broth
8 C Idaho baking potatoes (peeled and diced )
1 whole medium onion (diced)
1 tsp salt
1 tsp pepper
16 oz bacon (cooked crispy, drained well and crumbled)
2 C whole milk
5 T cornstarch
4 oz sour cream
8 oz shredded sharp cheddar cheese
2 whole green onions (optional)
extra sour cream (optional topping)

Peel, dice and rinse potatoes well. Add the chicken broth, diced onion, salt, and pepper to the potatoes and stir to combine. Place the lid on the slow cooker and turn the heat on high. Cook for four to eight hours until the potatoes are fork tender. In a small bowl mix the cornstarch and milk together until the cornstarch has dissolved. Pour the milk into the crock pot with the cooked potatoes and stir well. Add the shredded cheddar cheese, sour cream, and the crumbled bacon (reserve 1/4 cup of bacon bits for a garnish) to the crock pot. Stir with a large spoon to combine. Place the lid back on the crock pot and cook for 30 to 60 minutes longer to melt the cheese and the soup to thicken. Serve once the cheese has melted. Top each serving with a dollop of sour cream, a sprinkle of bacon and some green onions if desired. Makes six to eight servings.