Ingredients: |
Ingredients: 2 - 3 1/2 lbs Russet Potatoes, peeled and diced into 1/2 inch pieces (about 7 medium potatoes)
1 Medium Yellow Onion, finely diced
3 (14.5oz) cans Chicken Broth (approx 5 1/2 Cups)
1 Cup Evaporated Milk
Salt and Freshly Ground Pepper to taste
1/3 Cup Butter
1/3 Cup All-Purpose Flour
1/2 Cup Sour Cream
1 1/2 Cups (6oz) Cheddar Cheese
9 oz Bacon, cooked and diced or crumbled
4 Green Onions, diced
|
Directions: |
Directions:1 - To a 6 or 7-quart slow cooker, add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste. Cover with lid and cook on HIGH for 4 hours or LOW heat for 8 hours. To check for doneness, poke a piece of potato with a knife. If it easily slides through, it is cooked.
2 - Ladle out 2 cups liquid from soup mixture in crock pot into a measuring cup, set aside. In a medium sauce pan, melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes. While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture. pour butter mixture into slow cooker and stir to blend.
3 - If desired, mash potatoes with a potato masher to break down into smaller pieces or use an immersion blender to puree.(High speed recommended but be careful when using an immersion blender. If mixture splatters it is hot)
4 - Cover and cook on HIGH heat until thickened, about 10 minutes. Turn heat off (or to warm), stir in sour cream. Serve warm topped with cheddar, bacon and green onions. |
This recipe for Slow Cooker Loaded Potato Soup is from