Slow Cooker Loaded Potato Soup Recipe
As it gets colder, I start looking for new soup recipes. This one tastes AMAZING! Its a bit more labor intensive then I wanted. I was looking for a dump in the slow cooker and go, but the roux that was made was simple and delicious and way better then adding a cream of something soup to thicken. Even though I didn’t want to put forth the effort, I’m so glad I did! Its a technique that can be used to thicken any soup pretty quickly too. I can’t wait to try it in others. This soup was so simple, and the bacon and cheese just set it off. I made a huge pot, that I thought would last a few days, but it is almost gone the next day!
- 6 medium russet potatoes, peeled and diced into pieces (about 8 - 9 cups)
- 14.5 oz chicken broth
- 1 cup evaporated milk
- Salt and ground black pepper
- garlic powder
- onion powder
- cajun seasoning
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 6-9 slices bacon, cooked and diced or crumbled
- add potatoes, onion, chicken broth, evaporated milk to slow cooker. Season liberally with salt, pepper, garlic & onion powder and cajun seasoning. Cover with lid and cook on HIGH heat for 4 hours or LOW heat for 8 hours (poke potatoes with a fork to check make sure they're soft).
- 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.
- Cover and cook on HIGH heat until thickened, about 10 minutes.
- Turn heat to warm, stir in sour cream.
- Serve topped with cheddar and bacon.
Thanks to http://www.cookingclassy.com/slow-cooker-loaded-potato-soup/ for this amazing recipe!