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Slow Cooker Baked Potato Soup
Nb persons: 12
Yield:
Preparation time:
Total time:
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| An easy, half slow cooker, half stovetop baked potato soup that everyone will love Prep Time - 5 min Cook Time - 4 hr Total Time - 4 hr Ingredients | |
| 5 small | russet potatoes |
| 2 tsp | salt |
| 1 tsp | pepper |
| 2 tbsp | butter |
| 2 tbsp | flour |
| 4 cups | milk, (I used whole) |
| 1 cup | reduced fat sour cream |
| 3/4 cup | reduced fat cheddar cheese |
| 6 slices | crispy bacon, crumbled |
| Optional Toppings | |
| Sour Cream | |
| Grated Cheese | |
| Crumbled Bacon | |
| Green Onions | |
Instructions
1.Wash and wrap each potato with aluminum foil
2.Place all potatoes in a large slow cooker set to high
3.Cook potatoes for 3-4 hours or until done, if you are going to be gone all day put the potatoes on low
4.Let potatoes cool for 5-10 minutes until they can be handled and then cut each potato in half lengthwise
5.Using a spoon remove flesh from the potato leaving a little around the skin if using the skins for Potato Skins and set aside in a large bowl...see post from yesterday.
6.Season potato with salt & pepper and stir gently to combine
7.In a large soup pot, over medium-high heat melt the butter
8.Add in flour and stir for 3-4 minutes
9.Add in milk and stir until soup base thickens slightly
10.Add in seasoned potatoes and stir
11.Reduce heat to low and gently stir in the sour cream, cheese and crumbled bacon
12.Taste and adjust seasonings as needed
13.Top with any toppings you would like
Recipe uploaded with Shop'NCook for iPhone.
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