INGREDIENTS
- 2 pounds Yukon gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 6 garlic cloves, minced
- 10 slices cooked bacon, diced
- 1 tablespoon dried parsley
- 3 cups chicken broth
- ½ teaspoon salt, or to taste
- ¾ teaspoon black pepper, or to taste
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 12 ounces evaporated milk, or half & half, or heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
Optional Toppings
- chives, extra shredded cheddar cheese and bacon
INSTRUCTIONS
- Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on Low, or for 3-4 hours on High, until the potatoes are fork tender.
- Once the soup is cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined.
- Slowly and gradually whisk the evaporated milk into the flour mixture. Cook over low heat, stirring occasionally, until mixture thickens and begins to simmer.
- Immediately add the milk-flour mixture to the potato mixture in the slow cooker and stir to combine. Using a potato masher, mash about 3/4 of the potatoes, leaving some unmashed for texture.
- Add the shredded cheddar cheese and sour cream to the slow cooker. Stir well to combine. Taste for seasoning, and add more salt and pepper to taste.
- Cover the slow cooker with the lid and continue cooking the soup on Low for 30 minutes, or on high for 15 minutes.
- Serve warm, garnished with optional chives, bacon, cheese and/or sour cream.
DONNA’S NOTES
If the soup is too thick, add more chicken broth.
The soup can be refrigerated for up to 3 days.
NUTRITION
Serving: 1 | Calories: 420cal | Carbohydrates: 32g | Protein: 17g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 884mg | Sugar: 7g | Fiber: 3g | Calcium: 357mg | Iron: 2mg
