Slow Cooker Loaded Baked Potato Soup |
Author: The Crafting Chicks
Slow Cooker Baked Potato soup is perfect for those days where you want to toss some thing in the crockpot and not worry about it later.
- 3½ to 4 lbs russet potatoes, peeled and diced (about 8 medium potatoes)
- ½ cup finely diced yellow onion, or 1 tsp. dried onion powder
- 3 (14.5 oz) cans of chicken broth
- 1 can evaporated milk
- salt and ground pepper, to taste
- ⅓ cup butter
- ⅓ cup flour
- ½ cup sour cream
- 1½ cups shredded cheddar cheese
- 9 oz. bacon cooked and crumbled
- 4 green onions, diced
- Add diced potatoes, onion, chicken broth, evaporated milk to 6 or 7-quart slow cooker.
- Season with salt and pepper.
- Cover, and cook on High heat for 4 hours or low heat for 8 hours. (Using a fork, poke potatoes to make sure they are done.)
- Ladle out 2 cups of the liquid from the slow cooker, into a measuring cup. Set aside.
- In a medium saucepan, make a white sauce using ⅓ cup butter and ⅓ cup flour.
- Melt butter over medium heat. Add flour and cook, stirring constantly for 2 minutes.
- Slowly pour in the 2 cups of liquid while whisking. Continue whisking until the mixture has thickened.
- Pour white sauce mixture back into the slow cooker.
- Mash potatoes with a potato masher to break down into smaller pieces.
- Cover and cook on High heat another 10 minutes to thicken.
- Turn heat off and stir in sour cream.
- Serve warm topped with cheddar, bacon, and green onions.
Recipe by The Crafting Chicks at https://thecraftingchicks.com/slow-cooker-loaded-baked-potato-soup/
3.5.3208