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Slow Cooker Baked Potato Soup

Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 8
Calories 343kcal
Author Brittany

Ingredients

  • 10 slices cooked-bacon (diced)
  • 5 cups chicken-broth (low sodium)
  • 2 lbs Yukon gold-potatoes (peeled and diced)
  • 1 medium sweet-onion (diced)
  • 6 garlic-cloves (minced)
  • ¼ tsp salt
  • ¼ tsp ground black-pepper
  • 1 tbsp dried-parsley
  • ½ cup sour-cream
  • 2 cups shredded sharp cheddar-cheese

Roux Mixture

  • 4 tbsp unsalted-butter
  • ⅓ cup all-purpose flour
  • 12 oz evaporated-milk (half and half or heavy cream)

Cornstarch Mixture:

  • 3 tbsp cornstarch
  • 12 oz evaporated-milk

Topping

  • Chopped green-onions
  • Cooked bacon
  • Shredded cheddar-cheese
  • Chives

Instructions

Cook Potatoes

  • Add diced-potatoes, diced onion, minced-garlic, cooked bacon, dried parsley and chicken broth into the slow-cooker. Season with pepper & salt.
  • Stir & cook for 6-8 hours on low or high for 3-4hours.

Roux Mixture

  • When the soup has cooked, add butter into a medium-sauce pan over moderate heat & melt. Whisk in the flour until fully mixed and slowly add the evaporated milk or heavy cream, based on which one you're using.
  • Whisk well the flour mixture, until smooth. With the warmth on the bottom stove setting, allow the mixture cook until it begins to simmer and is becoming warmer, stir occasionally.
  • Instantly add the milk-flour mix to the slow-cooker and stir to blend.

Or make the Cornstarch Mixture

  • If you do not need to create the Roux-Mixture, then you may earn a Cornstarch Mixture to thicken soup. Just be certain that you choose one and do not make both.
  • Blend cornstarch & evaporated milk in a medium-bowl. Whisk until cornstarch is totally dissolved & the mixture is smooth with no clumps. Instantly add the milk-cornstarch mix to the slow cooker and stir to blend.

After the Thickening Mixture was added

  • With a potato-masher, mash about 3/4 of those potatoes. In case you have time, allow the soup cook another 30 mins in order for it to thicken.
  • Stir in the cheddar-cheese & sour-cream. Stir well, until completely blended & creamy. Season with pepper & salt.
  • If the soup is too thick, add more WARM chicken broth or water, then be certain that you first warm it up in the microwave before its hot. Taste and correct for salt & pepper.
  • Cover & continue cooking the soup on low for half an hour or on top for 15 mins. If you additional liquid, then be certain that you allow the soup simmer for a couple of minutes.

Serve

  • Serve warm, garnished with cheese, bacon, green-onions & sour-cream.
  • The soup can also be refrigerated for up to 3days.
  • The soup will thicken much more once it cools. When warming up it, add more water, broth or milk to thicken it. Taste and correct for salt & pepper and if you inserted the excess liquid, then make it into a mild simmer for a couple of minutes.