Slow cooker potato soup

Slow Cooker Potato Soup SERVES 8 | PREP TIME 10 Min | COOK TIME 4 Hours 30 Min 10 slices cooked bacon, diced 3 cups chicken broth 2 pounds Yukon gold potatoes, peeled and diced 1 medium yellow onion, diced 6 garlic cloves, minced 1 tablespoon dried parsley 4 tablespoons unsalted butter 1/3 cup all-purpose flour 1 (12-ounce) 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 taste optional toppings: chives, extra shredded cheddar cheese and bacon 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 or on high for 3-4 hours, until the potatoes are fork tender. 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 are 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. Immediately add the milk-flour mixture to the slow cooker and stir to combine. Using a potato masher, mash about 3/4 of the potatoes. 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. COOK'S NOTES: If the soup is too thick, add more chicken broth. Serve warm, garnished with bacon, cheese and sour cream. The soup can be refrigerated for up to 3 days. It's Harvest Time in the Tualatin Valley Enjoy the incredible views the Tualatin Valley has to offer while sipping on locally made spirits. Ad By The Tualatin Valley Report this ad Report this ad Recipe developed by Catalina Castavet for The Slow Roasted Italian Copyright ©2017 The Slow Roasted Italian – All rights reserved. https://sweetandsavorymeals.com/ PRINT RECIPE PRINT RECIPE Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes. Posted by Donna Elick at 2:59 AM 6K+ Labels: ComfortFood, Crockpot, Pork, Potatoes, SlowCooker, Soups-Stews, Video 6 comments: Jo WalshOctober 25, 2017 at 4:41 AM My husband makes the best spud soup/chowder. He adds celery, carrots, onions, 1 can cream corn and chunks of ham and some of the cooked bacon.Thanks Reply Replies Donna ElickOctober 25, 2017 at 9:54 AM That sounds fabulous Jo! Thanks for sharing. Reply AnonymousOctober 25, 2017 at 6:34 AM At my Annual Christmas cookie exchange I always serve a different soup. This one looks perfect from my 25 lady friends. Is it possible to make this on the stove? If so what changes do I need to make? Reply TrudyOctober 31, 2017 at 8:44 AM What can I use to replace the sour cream Reply AmeliaOctober 31, 2017 at 2:22 PM I made this today. It is delicious. No changes to the ingredients. I will make this again! Reply Replies Holli@TheSlowRoastedItalianNovember 1, 2017 at 7:55 AM Awesome, Amelia!! We are so happy to hear that!! Reply If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest! We love to hear your comments and hear when you have used a recipe. ? ? ? Links to this post Create a Link Newer Post Older Post Home Subscribe to: Post Comments (Atom) go Report this ad Email address... Submit Report this ad Blog copyright The Slow Roasted Italian. All rights reserved. ©2017 | Website & Logo Design by e3studios gumgum-verify AdChoicesgumgum-verify