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Slow Cooker Baked Potato Soup

  • Author: Chef Mia

Description

Slow Cooker Baked Potato Soup is rich, creamy, budget-friendly, and easy to make! The perfect recipe for a comforting weeknight meal.

Ingredients

Scale
  • 10 slices cooked bacon (diced)
  • 5 cups chicken broth (low sodium)
  • 2 pounds Yukon gold potatoes (peeled and diced)
  • 1 medium sweet onion (diced)
  • 6 garlic cloves (minced, use more if you want)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon dried parsley
  • 1/2 cup sour cream
  • 2 cups shredded sharp cheddar cheese
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 12 oz evaporated milk (half and half or heavy cream)
  • 3 tablespoons cornstarch
  • 12 oz evaporated milk
  • Chives
  • Shredded cheddar cheese
  • Cooked bacon
  • Chopped green onions

Instructions

  1. Add diced potatoes, diced onion, minced garlic, cooked bacon, dried parsley, and chicken broth to the slow cooker. Season with salt and pepper.
  2. Stir and cook for 6-8 hours on low or on high for 3-4 hours.
  3. Once the soup has cooked, add butter to a medium saucepan over medium heat and melt it. Whisk in the flour until completely combined, and gradually add the evaporated milk or heavy cream, depending on which one you are using.
  4. Whisk the flour mixture well until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and gets thicker, stirring occasionally.
  5. Immediately add the milk-flour mixture to the slow cooker and stir to combine.
  6. If you want to avoid making the Roux Mixture, you can make a Cornstarch Mixture to thicken the soup. Just make sure you choose one and don't make both.
  7. Combine cornstarch and evaporated milk in a medium bowl. Whisk until cornstarch is fully dissolved and the mixture is smooth with no clumps. Immediately add the milk-cornstarch mixture to the slow cooker and stir to combine.
  8. Using a potato masher, mash about 3/4 of the potatoes. If you have time, let the soup cook for another 30 minutes to thicken.
  9. Stir in the shredded cheddar cheese and sour cream. Stir well until thoroughly combined and creamy, and season with salt and pepper.
  10. If the soup is too thick, add more WARM chicken broth or water. First, heat it up in the microwave until it's hot. Taste and adjust for salt and pepper.
  11. Cover and continue cooking the soup on low for 30 minutes or high for 15 minutes. If you add more liquid, let the soup simmer for a few minutes.
  12. Serve warm, garnished with bacon, cheese, green onions, and sour cream.
  13. The soup can be refrigerated for up to 3-5 days.
  14. Once it cools, the soup will thicken more. When heating it up, add more water, broth, or milk to dilute it. Taste and adjust for salt and pepper, and if you added the extra liquid, bring it to a light simmer for a few minutes.

Nutrition

  • Calories: 343 kcal
  • Sugar: 5 g
  • Fat: 19 g
  • Carbohydrates: 24 g
  • Protein: 17 g

Find it online: https://exorecipes.com/slow-cooker-baked-potato-soup/