SLOW COOKER POTATO SOUP

Alright everyone, I think this one tops the charts as our most requested recipe on the blog ever, so I hope you like it.  :) That’s right, I finally made you a recipe for Slow Cooker Potato Soup!!! As someone who shares a deep and undying love of all things potato soup and slow cooking, I was right there with ya!  Unfortunately, the traditional recipe wasn’t one that that easily converted to slow cooking. Or at least, you couldn’t just dump all of the ingredients in and expect thick and creamy and delicious potato soup afterwards.

It requires less than 20 minutes of prep time (mostly just chopping those potatoes), and it’s wonderfully comforting and delicious. But unlike my classic potato soup recipe, your crock pot gets to be the one to slow cook this soup to perfection. Alright, let’s do this.

SLOW COOKER POTATO SOUP

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

TOTAL TIME: 4 HOURS 20 MINS PREP TIME: 10 MINS COOK TIME: 4 HOURS 10 MINS

INGREDIENTS

6 slices cooked bacon*, diced

3-4 cups good-quality chicken or vegetable stock

2 pounds Yukon gold potatoes**, peeled (if desired) and diced

1 medium white or yellow onion, peeled and diced

4 tablespoons bacon grease* (or butter)

1/3 cup all-purpose flour

1 (12-ounce) can 2% evaporated milk

1 cup shredded reduced-fat sharp cheddar cheese

1/2 cup plain low-fat Greek yogurt or low-fat sour cream

1 teaspoon Kosher salt, or more to taste

1/2 teaspoon freshly-cracked black pepper

optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

DIRECTIONS

1. Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. 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. Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted. Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
3. Read full recipes here >> gimmesomeoven.com/slow-cooker-potato-soup-recipe/

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