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This Slow Cooker Potato Soup recipe is thick and creamy (without using heavy cream), wonderfully flavorful, and made extra easy in the slow cooker!

Alright everyone, I think this one tops the charts as our recipe on the site so I hope you enjoy it. :)

That's right, I left you a recipe for Slow Cooker Potato Soup!!!

Lots of you have found my Potato Soup recipe that was classic on the site, which will always and forever be my favorite. But is you slow cooking fans from all, whether you can make the soup in your crock pots asking. As someone who shares a love of cooking and all things potato soup, I was right there with ya! Unfortunately, the recipe was not one that that readily converted into slow cooking. Or you could dump the ingredients all in and anticipate delicious and thick and creamy curry soup later.

However, I tested out a couple of distinct cooker eventually and approaches figured which I think we are going to love. Exactly like my traditional potato soup recipe, this one is super creamy and rich (but made a small bit lighter without heavy cream -- yay!) , it takes less than 20 minutes of prep time (mostly just chopping those potatoes), and it is wonderfully comforting and delicious. But unlike my potato soup recipe that is traditional, your crock pot gets to be the one to slow cook this soup.

Alright, let's do this.

Recipe adapted from here
  • 6 slìces cooked bacon*, dìced
  • 3-4 cups good-qualìty chìcken or vegetable stock
  • 2 pounds Yukon gold potatoes**, peeled (ìf desìred) and dìced
  • 1 medìum whìte or yellow onìon, peeled and dìced
  • 4 tablespoons bacon grease* (or butter)
  • 1/3 cup all-purpose flour
  • 1 (12-ounce) can 2% evaporated mìlk
  • 1 cup shredded reduced-fat sharp cheddar cheese
  • 1/2 cup plaìn low-fat Greek yogurt or low-fat sour cream
  • 1 teaspoon Kosher salt, or more to taste
  • 1/2 teaspoon freshly-cracked black pepper
  • optìonal toppìngs: thìnly-slìced green onìons or chìves, extra shredded cheese, extra bacon, sour cream
  1. Add bacon, 3 cups chicken stock, potatoes and onion into the bowl of a large slow cooker, and stir to blend. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
  2. When the soup gets slow cooked and is about ready to serve, cook the butter in a little saucepan on the stove over medium-high heat until it's melted. Whisk in the flour until it is combined, then cook for 1 minute, stirring. Add the milk that is evaporated while whisking it and continue whisking until the mixture is smooth. Allow the mixture continue cooking until it reaches a simmer, stirring occasionally, after which it should get really thick.
  3. Immediately pour the milk mixture into the toaster with the potatoes, and stir until blended. Add the cheddar cheese, Greek yogurt (or sour cream), pepper and salt, and stir until blended. If you would prefer the soup to be thicker, you can use a potato masher or a large spoon to mash roughly half of the potatoes (while the soup is still in the toaster ) to thicken up the soup. If you would prefer the soup add an additional 1-2 cups of vegetable stock or chicken. Stir to blend, then taste and add pepper and salt if necessary.
  4. Serve warm, garnished with desired toppings. Or move to a sealed container and simmer for up to 3 times. (This recipe won't freeze well.)


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