Ingredients: |
Ingredients: 6 slices cooked bacon; diced
3-4 cups good quality chicken or vegetable stock
2 pounds Yukon gold potatoes; peeled and diced
1 medium white or yellow onion; peeled and diced
4 tbsp bacon grease (or butter)
1/3 cup flour
1 can (12 oz) 2% evaporated milk
1/2 cup sour cream
1 tsp Kosher salt
1/2 tsp black pepper
Optional toppings: green onions or chives, shredded cheese, extra bacon and sour cream
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Directions: |
Directions:1. Add bacon, 3 cups chicken stock, potatoes and onion to the slow cooker. Stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
2. Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted. Whisk in the flour until it is completely 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 and then it should get really thick.
3. Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, sour cream, salt and pepper, and stir until combined.
4. Serve warm, garnished with desired toppings. |
This recipe for Slow Cooker Potato Soup is from