slow cooker potato soup

slow cooker potato soup


6 slices cooked bacon, diced
2 cups chicken or vegetable stock
2 pounds potatoes, peeled and diced
1 medium onion, peeled and diced
4 tablespoons butter
1/3 cup all-purpose flour
1 (12-ounce) can 2% evaporated milk
1 cup reduced fat sharp cheddar cheese, shredded
1/2 cup plain Greek yogurt or sour cream
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1. Cook your bacon (in the oven, on a pan, or in the microwave). While your bacon is cooking, chop up 2 pounds of potatoes. Gimme Some Oven recommends Yukon Gold, but you can use any potatoes you have on hand. While you’re at it, peel and chop your onion.
2. Add your bacon, chicken or vegetable stock (skip the bacon and use vegetable stock for a vegetarian twist), potatoes and onion into your slow cooker and cover. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Your potatoes should be soft and cooked all the way through.
3. Once your potatoes are nearly ready, heat your butter in a saucepan until melted. Mix your flour into your melted butter and stir until completely incorporated. Allow the flour and butter to cook for about a minute. Slowly add your evaporated milk while you stir the mixture. Continue stirring until the sauce is smooth, then allow it to simmer and thicken.
4. Add your milk mixture into the slow cooker and mix until combined. Top with cheddar cheese, Greek yogurt/sour cream, salt, and pepper and mix well.
5. Serve with your favorite baked potato toppings.

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