Slow Cooker Potato Soup

1 year ago

3 to 3 1/2 lbs. russet potatoes, peeled and diced into 1/2-inch pieces
1 cup yellow onion, finely diced
30 oz. gluten free chicken broth
1 cup evaporated milk
Salt and freshly ground black pepper, to taste
1/3 cup butter
1/3 cup gluten free, all-purpose flour
1/2 cup sour cream
1 1/2 cups (6 oz.) shredded cheddar cheese
9 oz. bacon, cooked and diced or crumbled
4 green onions, diced
To a 6 or 7-quart slow cooker, add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste. Cover with lid and cook on HIGH for 4 hours or LOW for 8 hours. To check for doneness, poke a piece of potato with a knife. It if easily slides through, it is cooked. Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup; set aside. In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook, stirring constantly to make a roux; 2 minutes. While whisking, slowly pour 2 cups reserved liquid from measuring cup into the roux. Pour mixture into slow cooker and stir to blend. If desired, mash potatoes with a potato masher to break down into smaller pieces or puree in an immersion blender, being careful to avoid hot splatter. Cover and cook on HIGH until thickened, about 10 minutes. Turn heat off (or to warm), stir in sour cream. Serve warm topped with cheddar, bacon and green onions. (Yield 8 servings)

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