SLOW COOKER POTATO SOUP RECIPE

by P. Powel October 2, 2019, 10:13 pm 2k Views

SLOW COOKER POTATO SOUP

"Experience comfort with Slow Cooker Potato Soup—a creamy and satisfying soup made effortlessly in the slow cooker. Warm up with every spoonful!"

5 from 5 votes

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Course: Dinner

Cuisine: American

Keyword: Potato soup

Prep Time: 10

Cook Time: 4 10

Total Time: 4 20

Servings:

Equipment

Slow cooker

Bowl

Saucepan

Ingredients

1 12-Ounce Can 2% Evaporated Milk
1/2 Cup Plain Low-Fat Greek Yogurt or Low-Fat Sour Cream
1 Cup Shredded Reduced-Fat Sharp Cheddar Cheese
1 Teaspoon Kosher Salt or More to Taste
1/2 Teaspoon Freshly-Cracked Black Pepper
2 Pounds Yukon Gold Potatoes Peeled (if desired) and Diced
3 –4 Cups Good-Quality Chicken or Vegetable Stock
4 Tablespoons Bacon Grease or Butter
1/3 Cup All-Purpose Flour
1 Medium White or Yellow Onion Peeled and Diced
6 Slices Cooked Bacon Diced

Instructions

In the bowl of a large slow cooker, combine bacon, 3 cups of chicken stock, potatoes, and onion. 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.
When the soup is nearly ready to serve, melt butter in a small saucepan over medium-high heat. Whisk in flour until completely combined and cook for 1 minute, stirring occasionally.
Gradually add evaporated milk while whisking it together with the flour mixture. Continue whisking until the mixture is completely smooth. Let it continue cooking until it reaches a simmer, stirring occasionally, and thickens.
Immediately pour the milk mixture into the slow cooker with the potatoes and stir until combined.
Add cheddar cheese, Greek yogurt (or sour cream), salt, and pepper. Stir until combined. If a thicker consistency is desired, use a potato masher or a large spoon to mash about half of the potatoes in the slow cooker.
For a thinner soup, add an extra 1-2 cups of warmed chicken or vegetable stock. Stir to combine, taste, and adjust salt and pepper as needed.
Serve warm, garnished with desired toppings. Alternatively, transfer to a sealed container and refrigerate for up to 3 days. Note: This recipe does not freeze well.

Notes

When preparing the bacon, you have the option to fry it, cook it in the microwave, or opt for pre-cooked bacon. If frying or microwaving, it's advisable to dice the bacon before cooking. If you choose to fry it, consider saving the bacon grease for later use in making the roux instead of using butter.