Slow Cooker Baked Potato Soup

Pinned on September 21, 2012 at 7:43 pm by admin

Slow Cooker Baked Potato Soup
6 medium red potatoes, cubed
1 cup diced onion
4 large garlic cloves, minced
1 bay leaf
1/4 tsp salt
5 cups water
4 tsp chicken bouillon granules or 2 tsp Shirley J chicken bouillon
4 Tbsp butter
1/2 cup flour
1 cup milk
Salt and Pepper
Toppings:  green onion, cheese, sour cream, bacon bits
1.  Either microwave the onions until softened or saute them in a pan on the stove.  Add to the slow cooker.
2.  Add potatoes, garlic, bay leaf, salt, water and bouillon to slow cooker.
3.  Cover and cook on LOW for 6-8 hours or HIGH for 3-4, or until potatoes are cooked through.
4.  Prepare a roux.  Melt butter over low heat in a skillet.  Slowly add in the flour and whisk.  After butter and flour are combined, slowly add in milk and tablespoon at a time.  Continue whisking.  When roux is thickened up slowly add in 1 cup hot soup.  Whisk until thickened.  Stir in another cup of soup and keep whisking until thickened.  Do this another 2 times.  When you have a nice thick creamy sauce, add it all back into the slow cooker.  Stir.  Salt and pepper to taste.
5.  Ladle into bowls and then add toppings, as desired.


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