Ingredients: |
Ingredients: 6 slices cooked bacon, chopped
3-4 cups chicken or vegetable stock
2 pounds Yukon gold potatoes, diced
1 medium white or yellow onion, peeled and diced
4 tablespoons butter or bacon grease
1/3 cup all-purpose flour
1 - 12 ounce can 2% evaporated milk
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup plain low-fat yogurt or sour cream
1 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly cracked black pepper
Optional Toppings:
Thinly sliced green onions or chives
Extra shredded cheese
Extra bacon
Extra sour cream
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Directions: |
Directions:Add bacon, 3 cups chicken stock, potatoes, and onion to the bowl of a large slow cooker, and stir to combine.
Cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are completely tender and cooked through. Once the soup has slow cooked and is about ready to serve, melt the butter in a saucepan over medium-high heat. Whisk in the flour until it is completed combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally until thick.
Immediately pour the milk mixture into the slow cooker with the potatoes and stir until combined. Add the cheddar cheese, Greek yogurt, or sour cream, the salt and pepper, and stir until combined. If you prefer a thicker soup, you can use a potato masher or large spoon to mash about half of the potatoes while still in the slow cooker. If you prefer a thinner soup, add 1-2 cups of warmed stock. Stir to combine, and taste if more salt or pepper or salt is needed
Serve warm and garnish with additional green onions, cheese, or yogurt/sour cream. |
This recipe for Slow Cooker Potato Soup is from