Slow Cooker Potato Soup

Slow Cooker Baked Potato Soup is creamy and comforting, budget friendly and also very easy to make! Perfect for a weeknight meal. #slowcooker #crockpot #souprecipes #easyrecipe #sweetandsavorymeals #potatosoup#Beans#Black Beans

Slow Cooker Baked Potato Soup is creamy and comforting, budget friendly and also very easy to make! Perfect for a weeknight meal. #slowcooker #crockpot #souprecipes #easyrecipe #sweetandsavorymeals #potatosoup#Beans#Black Beans

This Slow Cooker Baked Potato Soup is my type of comfort food. My grandmother makes a similar soup on the stovetop and it used to be my favorite food as a child. Every time I visit her, I always ask for the famous soup.

Now, this Slow Cooker Baked Potato Soup is very easy to make and it smells delicious! The crockpot does all the heavy lifting, all you have to do is patiently wait. The soup is incredibly creamy, with delicious bacon bits and creamy cheddar cheese thru it. Serve it top with cheddar cheese and a dollop of sour cream, just like you would eat a baked potato.

Slow Cooker Potato Soup , By Easy Food Demat .

"Slow Cooker Baked Potato Soup is creamy and comforting, budget friendly and also very easy to make! Perfect for a weeknight meal. #slowcooker #crockpot #souprecipes #easyrecipe #sweetandsavorymeals #potatosoup#Beans#Black Beans "

Total time: 45 minutes
Servings: 8 Servings

Ingredients :

• 10 slices cooked bacon (diced)
• 5 cups chicken broth (low sodium)
• 2 pounds Yukon gold potatoes (peeled and diced)
• 1 medium sweet onion (diced)
• 6 garlic cloves (minced, use more if you want)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon dried parsley
• 1/2 cup sour cream
• 2 cups shredded sharp cheddar cheese
• Roux Mixture:
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 12 oz evaporated milk (half and half or heavy cream)
• Or make a Cornstarch Mixture:
• 3 tablespoons cornstarch
• 12 oz evaporated milk
• Toppings:
• Chives
• Shredded cheddar cheese
• Cooked bacon
• Chopped green onions

Instructions :

• Cook Potatoes:
• Add diced potatoes, diced onion, minced garlic, cooked bacon, dried parsley and chicken broth to the slow cooker. Season with salt and pepper.
• Stir and cook for 6-8 hours on low or on high for 3-4 hours.
• Roux Mixture:
• Once the soup has cooked, add butter to a medium sauce pan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depending on which one you are using.
• Whisk well 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.
• Immediately add the milk-flour mixture to the slow cooker and stir to combine.
• Or make the Cornstarch Mixture:
• If you don't want to make the Roux Mixture, you can make a Cornstarch Mixture to thicken the soup. Just make sure you choose one and don't make both.
• Combine cornstarch and evaporated milk in a medium bowl. Whisk until cornstarch is fully dissolved and the mixture is smooth with no clumps. Immediately add the milk-cornstarch mixture to the slow cooker and stir to combine.
• After the Thickening Mixture was added:
• Using a potato masher, mash about 3/4 of the potatoes. If you have time, let the soup cook for another 30 minutes for it to thicken.
• Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Season with salt and pepper.
• If the soup is too thick, add more WARM chicken broth or water, make sure you first heat it up in the microwave until its hot. Taste and adjust for salt and pepper.
• Cover and continue cooking the soup on low for 30 minutes or on high for 15 minutes. If you added more liquid, make sure to let the soup simmer for a few minutes.