Slow Cooker Potato Soup
Slow Cooker Potato Soup

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, slow cooker potato soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Browse new releases, best sellers or classics. Free delivery on eligible orders Slow cookers are incredibly convenient for making meals, especially during the fall time. Place the potatoes, onion, butter, chicken bouillon cubes, parsley and water into a slow cooker. Potato soup: slow cooked with mushroom for maximum flavour.

Slow Cooker Potato Soup is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Slow Cooker Potato Soup is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook slow cooker potato soup using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Slow Cooker Potato Soup:
  1. Prepare 3 lb potatoes, peeled and diced into 1/2 inch pieces
  2. Prepare 1 medium yellow onion, finely diced
  3. Take 3 (14.5 oz) cans low-sodium chicken broth
  4. Take 1 cup evaporated milk
  5. Get 1 salt and black pepper, to taste
  6. Prepare 1/3 cup butter
  7. Prepare 1/3 cup all-purpose flour
  8. Get 1/2 cup sour cream
  9. Get 1 1/2 cup shredded cheddar cheese
  10. Prepare 9 oz bacon, cooked and diced or crumbled
  11. Prepare 4 green onions, diced

Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Make a super-simple roux to thicken your slow-cooker potato soup. Grandma's original stovetop potato soup recipe called for a deliciously indulgent butter-and-flour roux, but I use an alternative approach with my Crock-Pot potato soup. . . About an hour before serving, turn your slow cooker on high.

Steps to make Slow Cooker Potato Soup:
  1. To a 6 or 7 quart slow cooker, add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste. Cover with lid and cook on high heat for 4 hours or low heat for 8 hours ( poke potatoes with a fork to check make sure they're soft).
  2. Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside.
  3. In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes.
  4. While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture, it will thicken quickly. Pour butter mixture into slow cooker and stir to blend. If desired, mash potatoes with a potato masher to break down into smaller pieces.
  5. Cover and cook on high heat until thickened, about 10 minutes. Turn heat off or to warm, stir in sour cream. Serve warm topped with cheddar, bacon and green onions.

Grandma's original stovetop potato soup recipe called for a deliciously indulgent butter-and-flour roux, but I use an alternative approach with my Crock-Pot potato soup. . . About an hour before serving, turn your slow cooker on high. The longer you use it, the smoother the final soup will be. Put potatoes in the crock of the slow cooker and pour the chicken broth over the potatoes. In a mixing bowl, whisk together the evaporated milk and the cream of mushroom soup, then mix in the salt, garlic powder, and black pepper.

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