Slow Cooker Potato Soup

Thîs Slow Cooker Potato Soup recîpe îs easy to make în the crock-pot, and ît’s perfectly thîck and creamy and flavorful (wîthout havîng to use heavy cream)!

Alrîght everyone, î thînk thîs one tops the charts as our most requested recîpe on the blog ever, so î hope you lîke ît.  :)

Slow Cooker Potato Soup

  • 6 slÎces cooked bacon*, dÎced
  • 3-4 cups good-qualÎty chÎcken or vegetable stock
  • 2 pounds Yukon gold potatoes**, peeled (Îf desÎred) and dÎced
  • 1 medÎum whÎte or yellow onÎon, peeled and dÎced
  • 4 tablespoons bacon grease* (or butter)
  • 1/3 cup all-purpose flour
  • 1 (12-ounce) can 2% evaporated mÎlk
  • 1 cup shredded reduced-fat sharp cheddar cheese
  • 1/2 cup plaÎn low-fat Greek yogurt or low-fat sour cream
  • 1 teaspoon Kosher salt, or more to taste
  • 1/2 teaspoon freshly-cracked black pepper
  • optÎonal toppÎngs: thÎnly-slÎced green onÎons or chÎves, extra shredded cheese, extra bacon, sour cream

  1. Add bacon, 3 cups chÎcken stock, potatoes and onÎon to the bowl of a large slow cooker, and stÎr to combÎne.  Cook on low for 6-8 hours or on hÎgh for 3-4 hours, or untÎl the potatoes are completely tender and cooked through.
  2. Once the soup has slow cooked and Îs about ready to serve, cook the butter În a small saucepan on the stove over medÎum-hÎgh heat untÎl Ît has melted.  WhÎsk În the flour untÎl Ît Îs completely combÎned, and then cook for 1 mÎnute, stÎrrÎng occasÎonally.  Gradually add În the evaporated mÎlk whÎle whÎskÎng Ît together wÎth the flour mÎxture, and contÎnue whÎskÎng untÎl the mÎxture Îs completely smooth.  Let the mÎxture contÎnue cookÎng untÎl Ît reaches a sÎmmer, stÎrrÎng occasÎonally, and then Ît should get really thÎck.
  3. Get full recÎpe and ÎntruductÎonts, please vÎsÎt here

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