Cooktop Cove: How to make slow cooker potato soup
I love potato soup. It's creamy, filling and so easy to play around with. It's a great meal for cool summer nights as much as it is during freezing winter days. This particular recipe for Slow Cooker Potato Soup from Gimme Some Oven
is one of my favorites. Bacon, cheese, onions, and milk turn traditional potato soup into a baked potato lover's dream.
This recipe is easy to make and can simmer away in your slow cooker while you go about your day. For this hearty recipe, prep your slow cooker and grab the following ingredients:
6 slices cooked bacon, diced
2 cups chicken or vegetable stock
2 pounds potatoes, peeled and diced
1 medium onion, peeled and diced
4 tablespoons butter
1/3 cup all-purpose flour
1 (12-ounce) can 2% evaporated milk
1 cup reduced fat sharp cheddar cheese, shredded
1/2 cup plain Greek yogurt or sour cream
1 teaspoon Kosher salt
1/2 teaspoon black pepper
Just follow these simple steps and you'll be on your way to a tasty dinner:
1. Cook your bacon (in the oven, on a pan, or in the microwave). While your bacon is cooking, chop up 2 pounds of potatoes. Gimme Some Oven recommends Yukon Gold, but you can use any potatoes you have on hand. While you're at it, peel and chop your onion.
2. Add your bacon, chicken or vegetable stock (skip the bacon and use vegetable stock for a vegetarian twist), potatoes and onion into your slow cooker and cover. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Your potatoes should be soft and cooked all the way through.
3. Once your potatoes are nearly ready, heat your butter in a saucepan until melted. Mix your flour into your melted butter and stir until completely incorporated. Allow the flour and butter to cook for about a minute. Slowly add your evaporated milk while you stir the mixture. Continue stirring until the sauce is smooth, then allow it to simmer and thicken.
4. Add your milk mixture into the slow cooker and mix until combined. Top with cheddar cheese, Greek yogurt/sour cream, salt, and pepper and mix well.
5. Serve with your favorite baked potato toppings.
My favorite way to eat this kind of soup is in a bread bowl. You can pull off chunks of the bread and dip it in your soup. Yum!
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