Slow Cooker Potato Soup
Every time I make this, I get asked for the recipe. My family prefers this recipe over any restaurant's potato soup. Serve this with shredded cheese, bacon, and/or green onions as toppings. Someone at church also added sour cream to make it like a loaded baked potato."We tripled the recipe and used it to feed about 50 people at our Wednesday Night Dinner. It all fit in a buffet cooker and we had to cook the soup at about 275 in order for it to be ready in the same amount of time. It was really thick and we had to add more water to thin the soup. Absolutely delicious and very filling." - timgraham1
Yield: 16 Ready in 7 hours
1,631 people trying soon
|6 slicesbacon; cut into ½ inch pieces|
|1 tbspbutter; (up to 2)|
|1 Onion; finely chopped|
|21 oz.chicken broth|
|6 largepotatoes; diced (or enough to come to the top of the liquid from part 1)|
|1 tspdried dill weed|
|1 clove ofgarlic|
|1 cupall purpose flour|
|2 cupsheavy cream|
|1 12-oz canevaporated milk|
|6 oz.Velveeta Cheese; or more to taste|
Slow Cooker Potato Soup Preparation
Sauté onion in some butter over medium-high heat until soft.
Place onion in slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, garlic, and pepper. Cover and cook on low 6 to 7 hours.
Cook the bacon separately, drain on paper towel, and refrigerate until ready to serve as topping.
Part 2 (30 mins before serving):
Test to make sure potatoes are done. If not done, turn on high for awhile to make sure potatoes are done. In a small bowl, whisk together the flour and heavy cream. Stir into the soup along with the evaporated milk and Velveeta Cheese. Cover, and cook another 30 minutes before serving.
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