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Beranda / Sweet

SLOW COOKER BAKED POTATO SOUP


My grandma makes a soup on the stove top and it was my favourite food for a kid. Each time I see her, I request the soup.



This Slow Cooker Baked Potato Soup is simple to create, the toaster does the heavy lifting, all you need to do is wait. The soup is creamy, with cheddar cheese and bacon pieces. Drink it high with a dollop of sour cream and cheddar cheese, just as you'd rather eat a potato.

Prep time:15 MINScook period:4 HRS 30 MINStotal period:4 HRS 45 MINS

Slow Cooker Baked Potato Soup is comforting and creamy, budget friendly and quite simple to make! Fantastic for a meal.

Ingredients

  1. 10 pieces diced
  2. 5 cups chicken broth sodium
  3. 2 pounds Yukon gold potatoes diced and peeled
  4. 6 cloves use
  5. 1/4 tsp salt
  6. 1 tbsp dried parsley
  7. 2 cups shredded cheddar cheese

Roux Mixture:

  1. 4 tbsp butter
  2. Create a Cornstarch Mixture:
  3. 3 tbsp cornstarch
  4. 12 oz milk

Toppings:

  1. Chives
  2. Shredded cheddar cheese
  3. Cooked bacon
  4. Chopped green onions

Directions

Cook Potatoes:

  1. Add potatoes, minced garlic, diced onion celery, dried parsley and chicken broth into the cooker. Season with pepper and salt.
  2. Stir and cook for 3-4 hours or high for 6-8 hours.

Roux Mixture:

  1. When the soup has cooked, add butter and melt. Whisk until mixed and slowly add the evaporated milk or cream, based on which one you're currently using.
  2. Whisk the flour mixture. With the warmth on the stove setting that is bottom, allow the mixture cook until it is currently becoming thicker and begins to simmer, stir.
  3. Add the mix and stir to blend.

Create the Cornstarch Mixture:

  1. You may earn soup to thicken, if you do not need to create the Roux Mixture. Be certain that you do not make both and choose one.
  2. Blend evaporated milk and cornstarch. Add the mix and stir to blend.
  3. Following the Thickening Mixture
  4. Allow the soup cook for an additional 30 minutes for it In case you have time.
  5. Stir in sour cream and the cheddar cheese. Stir until creamy and blended. Season with pepper and salt.
  6. If the soup is too thick, add water or WARM chicken broth, be certain it heat up in the microwave. Taste and correct for salt and pepper.
  7. Cover and continue cooking the soup on low for half an hour or on high. Be certain that you allow the soup simmer if you added liquid.

Drink:

  1. Serve warm, garnished with sour cream, cheese, green onions and bacon.
  2. The soup can also be refrigerated for up to 3 times.
  3. The soup will thicken. When heating up it, add water, broth or milk to dilute it. If you inserted the liquid and correct for salt and pepper and taste, bring it.