Potatoes, delicious. Cheese, delicious. Bacon, delicious. Put it all into a slow cooker soup and your life will be better! Well, maybe your life won’t actually be better, but those 20 minutes while you are eating will feel amazing.
Loaded Potato Soup
3 1/2 lbs. thin-skin potatoes, cubed
1 medium onion, diced well
44 oz. chicken broth (low sodium)
1 cup evaporated milk
2 tsp salt (if using low sodium broth)
1 TBSP white ground pepper
1/3 cup butter
2/3 cup flour
1/2 cup sour cream
12 oz. shredded cheddar cheese
9 oz. diced & cooked bacon
4 green onions
Small sauce pot
Cut potatoes into bite-sized cubes and add to crock pot with onions, chicken broth, evaporated milk, salt, and pepper.
Cook on high for 4 hours.
AFTER 4 HOURS HAS COMPLETED YOU’LL FINISH THESE STEPS:
Measure out 2 cups of liquid from crock pot and set aside.
In small sauce pot, melt butter over medium heat. Add flour and cook for 3-5 minutes while stirring constantly.
Whisk in the liquid previously set aside. Cook for 5 minutes, whisking constantly to avoid lumps.
Add mixture into crock pot.
Add cheese, bacon, and green onions then cover the pot.
Cook on high for 20 minutes or until thickened.
Serve in bowls with a dollop of sour cream on top!
Superhero Tip: Make a bread bowl by scooping out the interior of a sourdough loaf. Use bread that was removed to dip into soup.
Second Superhero Tip: Make this a complete meal by adding some chicken for additional protein. To avoid chicken becoming tough, I like to cube it and sauté it until fully cooked, then add it with the bacon for the final 20 minutes of slow cooker time.
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