Slow Cooker Baked Potato Soup and comforting, and also very easy to make! Perfect for a weeknight meal.
Prep Time: 15 mins
Cook Time: 4 hrs 30 mins
Total Time: 4 hrs 45 mins
Ingredients
- 10 slices cooked bacon diced
- 5 cups chicken broth low sodium
- 2 pounds Yukon gold potatoes peeled and diced
- 1 medium sweet onion diced
- 6 garlic cloves minced, use more if you want
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon dried parsley
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese
Roux Mixture:
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 12 oz evaporated milk half and half or heavy cream
Or make a Cornstarch Mixture:
- 3 tablespoons cornstarch
- 12 oz evaporated milk
Toppings:
- Chives
- Shredded cheddar cheese
- Cooked bacon
- Chopped green onions
Instructions
Cook Potatoes:
- Add
diced potatoes, diced onion, minced garlic, cooked bacon, dried parsley
and chicken broth to the slow cooker. Season with salt and pepper.
- Stir and cook for 6-8 hours on low or on high for 3-4 hours.
Roux Mixture:
- Once
the soup has cooked, add butter to a medium sauce pan over medium heat
and melt. Whisk in the flour until completely combined and gradually add
in the evaporated milk or heavy cream, depending on which one you are
using.
- Whisk
well the flour mixture, until smooth. With the heat on the lowest stove
setting, let the mixture cook until it starts to simmer and is getting
thicker, stir occasionally.
- Immediately add the milk-flour mixture to the slow cooker and stir to combine.
Or make the Cornstarch Mixture:
- If
you don’t want to make the Roux Mixture, you can make a Cornstarch
Mixture to thicken the soup. Just make sure you choose one and don’t
make both.
- Combine
cornstarch and evaporated milk in a medium bowl. Whisk until cornstarch
is fully dissolved and the mixture is smooth with no
clumps. Immediately add the milk-cornstarch mixture to the slow cooker
and stir to combine.
After the Thickening Mixture was added:
- Using
a potato masher, mash about 3/4 of the potatoes. If you have time, let
the soup cool for another 30 minutes for it to thicken.
- Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Season with salt and pepper.
- If
the soup is too thick, add more WARM chicken broth or water, make sure
you first heat it up in the microwave until its hot. Taste and adjust
for salt and pepper.
- Cover
and continue cooking the soup on low for 30 minutes or on high for 15
minutes. If you added more liquid, make sure to let the soup simmer for a
few minutes.
Serve:
- Serve warm, garnished with bacon, cheese, green onions and sour cream.
- The soup can be refrigerated for up to 3 days.
- The
soup will thicken more once it cools. When heating it up, add more
water, broth or milk to dilute it. Taste and adjust for salt and pepper
and if you added the extra liquid, bring it to a light simmer for a few
minutes.