Slow Cooker Loaded Potato Soup
Ingredients
The soup
-
3 - 3½
lbs
russet potatoes, peeled and diced
-
1
medium
yellow onion, finely diced
-
3
cans
low-sodium chicken broth (14.5 oz each)
-
1
cup
evaporated milk
-
to taste
salt and freshly ground black pepper
The thickening and toppings
-
⅓
cup
butter
-
⅓
cup
all-purpose flour
-
½
cup
sour cream
-
1½
cups
shredded cheddar cheese
-
9
oz
bacon, cooked and diced or crumbled
-
4
green onions, diced
Instructions
- Add potatoes, onion, chicken broth, evaporated milk, salt, and pepper to a slow cooker.
- Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours until potatoes are tender.
- Reserve 2 cups of the liquid from the soup and set aside.
- In a saucepan, melt butter and stir in flour, cooking for 2 minutes.
- Slowly whisk in the reserved liquid and pour the mixture back into the slow cooker.
- Mash the potatoes if desired and cook on HIGH until thickened, about 10 minutes.
- Turn off the heat and stir in sour cream.
- Serve warm, topped with cheddar, bacon, and green onions.
Nutrition Facts (estimated)
Servings
6 servings
Calories
595
Total fat
43g
Total carbohydrates
32g
Total protein
19g
Sodium
615mg
Cholesterol
107mg
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