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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Slow Cooker Potato Soup Recipe

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This recipe for Slow Cooker Potato Soup is from The Flora Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 Slices cooked bacon, diced
3 cups chicken broth
2 lbs. Yukon gold potatoes, peeled and diced
1 medium yellow onion diced
6 garlic cloves, minced
1T dried parsley
4T butter
1/3 cup all-purpose flour
1 12oz can evaporated milk or half-and-half or heavy cream
2 cups shredded sharp cheddar cheese
1/2 cup sour cream
Salt and Pepper to tast
Directions:
Directions:
1. Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low to on high for 3-4 hours, until the potatoes are fork tender.
2. Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depends which one you re using. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
3. Immediately add the milk-flour mixture to the slow cooker and stir to combine
4. Using a potato masher, mash about 3/4 of the potatoes.
5. Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Taste for seasoning, add salt and pepper to taste. Continue cooking the soup on low for 30 minutes or on high for 15 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 mins
Personal Notes:
Personal Notes:
If the soup is too thick, add more chicken broth

 

 

 

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