Slow Cooker Potato Soup

Slow Cooker Potato Soup takes roughly 4 hours and 20 minutes from beginning to end. This recipe serves 10. One serving contains 269 calories, 11g of protein, and 16g of fat. For 91 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, butter, flour, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Winter. This recipe from Gimme Some Oven has 87 fans. A few people really liked this soup. Overall, this recipe earns a solid spoonacular score of 42%. Slow Cooker Potato Soup, slow cooker potato soup, and Slow Cooker Potato Soup are very similar to this recipe.

Servings: 10

Preparation duration: 10 minutes

Cooking duration: 250 minutes

 

Ingredients:

6 slices cooked bacon*, diced

4 tablespoons butter (or bacon grease)

1 (12-ounce) can 2% evaporated milk

1/3 cup all-purpose flour

1/2 cup plain Greek yogurt or sour cream

1 teaspoon Kosher salt, or more to taste

1/2 teaspoon freshly-cracked black pepper

1 cup shredded reduced-fat sharp cheddar cheese

3 cups good-quality chicken or vegetable stock

1 medium white or yellow onion, peeled and diced

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

Equipment:

slow cooker

sauce pan

stove

bowl

whisk

potato masher

Cooking instruction summary:

Addbacon, chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. Cook on low for 6-8 hoursor on high for 3-4 hours, or until the potatoes are completely tender and cooked through.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 getreally thick.Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. Stir to combine, then taste andadd more salt and pepper if needed.Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)

 

Step by step:


1. Addbacon, chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. Cook on low for 6-8 hoursor on high for 3-4 hours, or until the potatoes are completely tender and cooked through.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.

2. 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.

3. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should getreally thick.Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined.

4. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. Stir to combine, then taste andadd more salt and pepper if needed.

5. Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)


Nutrition Information:

Quickview
285k Calories
10g Protein
16g Total Fat
25g Carbs
5% Health Score
Limit These
Calories
285k
14%

Fat
16g
25%

  Saturated Fat
8g
54%

Carbohydrates
25g
8%

  Sugar
5g
6%

Cholesterol
42mg
14%

Sodium
757mg
33%

Get Enough Of These
Protein
10g
21%

Vitamin C
19mg
23%

Phosphorus
220mg
22%

Calcium
197mg
20%

Vitamin B6
0.35mg
17%

Potassium
559mg
16%

Vitamin B2
0.24mg
14%

Vitamin B1
0.17mg
11%

Selenium
7µg
11%

Manganese
0.2mg
10%

Vitamin A
492IU
10%

Magnesium
37mg
9%

Fiber
2g
9%

Vitamin B3
1mg
9%

Zinc
1mg
8%

Folate
29µg
7%

Vitamin B5
0.68mg
7%

Iron
1mg
6%

Copper
0.13mg
6%

Vitamin B12
0.3µg
5%

Vitamin K
2µg
3%

Vitamin E
0.29mg
2%

Vitamin D
0.24µg
2%

covered percent of daily need
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Related Videos:

Slow Cooker Sausage, Potato and Swiss Chard Soup -- Lynn's Recipes

 

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Food Trivia

The Arabs invented caramel.

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