Slow Cooker Loaded Potato Soup
User Reviews
5
Slow Cooker Loaded Potato Soup
Description
The recipe begins by slow cooking potatoes, onions, chicken broth, and evaporated milk seasoned with salt and pepper, creating a tender, flavorful potato mixture. A butter and flour mixture is then added to thicken the soup, giving it a smooth, hearty texture. The potatoes can be mashed or blended partly to customize thickness. Sour cream is stirred in at the end to add creaminess and tang.
The finishing touches of shredded cheddar cheese, cooked diced bacon, and fresh green onions provide savory depth and a range of textures. These can be stirred into the soup or used as toppings for individual servings. The slow cooker method allows for set-and-forget convenience while achieving tender potatoes and layered flavors.
This soup works well as a warming main or hearty starter on cooler days. The included notes advise monitoring cooking time to prevent the soup from becoming overly pureed, as cooking times can affect texture. Adjust seasoning and consistency as preferred.
Ingredients
- 3 - -3 1/2 lbs russet potatoes peeled and diced into 1/2-inch to 3/4-inch pieces (about 7 medium potatoes, 8 - 9 cups
- 1 yellow onion finely diced (1 cup, medium
- 3 (14.5 oz) cans chicken broth low-sodium
- 1 cup evaporated milk
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 cup sour cream
- 1 1/2 cups (6 oz) cheddar cheese shredded
- 9 oz Bacon cooked and diced or crumbled
- 4 green onion diced
Instructions
- 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 heat for 3 - 4 hours or LOW heat for 6 - 8 hours* until potatoes are tender.
- 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. Add flour and cook, stirring constantly, 2 minutes.
- While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture (it will thicken quickly). Pour butter mixture into slow cooker and stir to blend.
- If desired, mash potatoes with a potato masher to break down into smaller pieces or use an emulsion blender to puree. Cover and cook on HIGH heat until thickened, about 10 minutes.
- Turn heat off (or to warm), stir in sour cream. Serve warm topped with cheddar, bacon and green onions (you can just mix in those three remaining ingredients into slow cooker or top individual servings).
Notes
- Monitor the cooking time closely, especially at the earlier time range, to avoid the soup becoming too pureed.
- You can adjust cooking time as needed to achieve your preferred texture.
- The cheddar, bacon, and green onions can be stirred in before serving or used as toppings for individual bowls.
- This recipe was sourced from Cooking Classy.
User Reviews
Overall Rating
5
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