This comforting, creamy, slow cooker loaded potato soup is perfect on those chilly winter nights. So easy to prepare, perfectly hearty and packed with flavor when you finish it with all these good toppings.
Ready in: 8hours25minutes
3 - -3 1/2lbs russet potatoes,peeled and diced into 1/2-inch to 3/4-inch pieces (about 7 medium potatoes, 8 - 9 cups)
1medium yellow onion,finely diced (1 cup)
3(14.5 oz) canslow-sodium chicken broth
Salt and freshly ground black pepper,to taste
1 1/2cups (6 oz)shredded cheddar cheese
9ozbacon,cooked and diced or crumbled
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).
*Original time listed was 4 hours high 8 hours low but several people have mentioned it's coming out as more of a puree so check at the earlier times listed then add more time as needed.