SLOW COOKER POTATO SOUP
Slow Cooker Potato Soup is easy to make, creamy, thick and packing all the delicious flavors of a fully loaded baked potato!
Slow Cooker Potato Soup is the epitome of comfort food. With fall weather in full force, I am ready to cuddle under a blanket with all the bacon and creamy soup I can get. This soup is one of the easiest and tastiest that you will make. Forget about hitting your local Panera Bread, this homemade Slow Cooker Potato Soup version is so much better and also budget friendly.
Hey guys, it's Catalina from Sweet and Savory Meals here. I am happy to be a contributor on TSRI and add recipes to Donna and Chad's already great collection. I will see you here every two weeks and will make sure to bring lots of bacon and a good amount of sugar, you grab your spoons and forks and lets enjoy good food together.
PREP TIME: 10 MINS
COOK TIME: 4 HOUR aND 30 MINS
TOTaL TIME: 4 HOURS aND 40 MINS
INGREDIENTS
- 10 slices cooked bacon, diced
- 3 cups chicken broth
- 2 pounds Yukon gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 6 garlic cloves, minced
- 1 tablespoon dried parsley
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 (12-ounce) can evaporated milk or half-and-half or heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- optional toppings: chives, extra shredded cheddar cheese and bacon
INSTRUCTIONS
1. add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.
2. Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depends which one you are using. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
3. Immediately add the milk-flour mixture to the slow cooker and stir to combine.
4. Using a potato masher, mash about 3/4 of the potatoes.
5. Full Recipes You can Visits ====> https://www.theslowroasteditalian.com
COOK'S NOTES
1. If the soup is too thick, add more chicken broth.
2. Serve warm, garnished with bacon, cheese and sour cream.
3. The soup can be refrigerated for up to 3 days.
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