Slow Cooker Baked Potato Soup

Servings: 8 SERVINGS

prep time: 15 MINS  

cook time: 4 HRS 30 MINS 

tot�l time: 4 HRS 45 MINS

Slow Cooker B�ked Pot�to Soup is cre�my �nd comforting, budget friendly �nd �lso very e�sy to m�ke! Perfect for � weeknight me�l.

Ingredients

•  10 slices cooked b�con diced
•  5 cups chicken broth low sodium
•  2  pounds Yukon gold pot�toes peeled �nd diced
•  1 medium sweet onion diced
•  6 g�rlic cloves minced, use more if you w�nt
•  1/4 te�spoon s�lt
•  1/4 te�spoon ground bl�ck pepper
•  1 t�blespoon dried p�rsley
•  1/2 cup sour cre�m
•  2 cups shredded sh�rp chedd�r cheese

Roux Mixture:

•  4 t�blespoons uns�lted butter
•  1/3 cup �ll-purpose flour
•  12 oz ev�por�ted milk h�lf �nd h�lf or he�vy cre�m

Or m�ke � Cornst�rch Mixture:

•  3 t�blespoons cornst�rch
•  12 oz ev�por�ted milk

Toppings:

•  Chives
•  Shredded chedd�r cheese
•  Cooked b�con
•  Chopped green onions

Instructions

Cook Pot�toes:

1. Add diced pot�toes, diced onion, minced g�rlic, cooked b�con, dried p�rsley �nd chicken broth to the slow cooker. Se�son with s�lt �nd pepper.
2. Stir �nd cook for 6-8 hours on low or on high for 3-4 hours.

Roux Mixture:

1. Once the soup h�s cooked, �dd butter to � medium s�uce p�n over medium he�t �nd melt. Whisk in the flour until completely combined �nd gr�du�lly �dd in the ev�por�ted milk or he�vy cre�m, depending on which one you �re using.
2. Whisk well the flour mixture, until smooth. With the he�t on the lowest stove setting, let the mixture cook until it st�rts to simmer �nd is getting thicker, stir occ�sion�lly.
3. Immedi�tely �dd the milk-flour mixture to the slow cooker �nd stir to combine.

Or m�ke the Cornst�rch Mixture:

1. If you don't w�nt to m�ke the Roux Mixture, you c�n m�ke � Cornst�rch Mixture to thicken the soup. Just m�ke sure you choose one �nd don't m�ke both.
2. Combine cornst�rch �nd ev�por�ted milk in � medium bowl. Whisk until cornst�rch is fully dissolved �nd the mixture is smooth with no clumps. Immedi�tely �dd the milk-cornst�rch mixture to the slow cooker �nd stir to combine.

After the Thickening Mixture w�s �dded:

1. Using � pot�to m�sher, m�sh �bout 3/4 of the pot�toes. If you h�ve time, let the soup cool for �nother 30 minutes for it to thicken.
2. Stir in the shredded chedd�r cheese �nd sour cre�m. Stir well, until fully combined �nd cre�my. Se�son with s�lt �nd pepper.
3. If the soup is too thick, �dd more WARM chicken broth or w�ter, m�ke sure you first he�t it up in the microw�ve until its hot. T�ste �nd �djust for s�lt �nd pepper.
4. Cover �nd continue cooking the soup on low for 30 minutes or on high for 15 minutes. If you �dded more liquid, m�ke sure to let the soup simmer for � few minutes.

Serve:

1. Serve w�rm, g�rnished with b�con, cheese, green onions �nd sour cre�m.
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Get full recipe @ sweetandsavorymeals.com

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