Slow Cooker Potato Soup

Slow Cooker Potato Soup takes roughly 4 hours and 20 minutes from beginning to end. This recipe serves 10. One serving contains 269 calories, 11g of protein, and 16g of fat. For 91 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, butter, flour, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Winter. This recipe from Gimme Some Oven has 87 fans. A few people really liked this soup. Overall, this recipe earns a solid spoonacular score of 42%. Slow Cooker Potato Soup, slow cooker potato soup, and Slow Cooker Potato Soup are very similar to this recipe.

Servings: 10

Preparation duration: 10 minutes

Cooking duration: 250 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Addbacon, chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. Cook on low for 6-8 hoursor on high for 3-4 hours, or until the potatoes are completely tender and cooked through.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 getreally thick.Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. Stir to combine, then taste andadd more salt and pepper if needed.Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)

 

Step by step:

1. Addbacon, chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. Cook on low for 6-8 hoursor on high for 3-4 hours, or until the potatoes are completely tender and cooked through.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.

2. 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.

3. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should getreally thick.Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined.

4. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. Stir to combine, then taste andadd more salt and pepper if needed.

5. Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)

Nutrition Information:

covered percent of daily need

 

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