Slow Cooker Baked Potato Soup.

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Name: Baked Potato Soup
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4
Cuisine: American-South
Ingredients: 6 Red potatoes; 1 onion diced onions; 4 Garlic cloves minced; 1 Bay leaf; 1/4 teaspoon salt; 5 cups water; 4 tablespoons butter; 4 teaspoons Chicken bouillon; 1/2 cup flour; 1 cup milk; 1/2 cup green onions; 1 cup cheese; 1/2 cup bacon bits

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INGREDIENTS

6 Red potatoes
1 onion ; diced onions
4 Garlic cloves ; minced
1 Bay leaf
1/4 teaspoon salt
5 cups water
4 tablespoons butter
4 teaspoons Chicken bouillon
1/2 cup flour
1 cup milk
1/2 cup green onions
1 cup cheese
1/2 cup bacon bits

Servings

INSTRUCTIONS

1. Either microwave the onions until softened or saute them in a pan on the stove. Add to the slow cooker.

2. Add potatoes, garlic, bay leaf, salt, water and bouillon to slow cooker.

3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4, or until potatoes are cooked through.

4. Prepare a roux. Melt butter over low heat in a skillet. Slowly add in the flour and whisk. After butter and flour are combined, slowly add in milk and tablespoon at a time. Continue whisking. When roux is thickened up slowly add in 1 cup hot soup. Whisk until thickened. Stir in another cup of soup and keep whisking until thickened. Do this another 2 times. When you have a nice thick creamy sauce, add it all back into the slow cooker. Stir. Salt and pepper to taste.

5. Ladle into bowls and then add toppings, as desired

NOTES

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Baked Potato Soup

6 Red potatoes
1 onion diced onions
4 Garlic cloves minced
1 Bay leaf
1/4 teaspoon salt
5 cups water
4 tablespoons butter
4 teaspoons Chicken bouillon
1/2 cup flour
1 cup milk
1/2 cup green onions
1 cup cheese
1/2 cup bacon bits

1.  Either microwave the onions until softened or saute them in a pan on the stove.  Add to the slow cooker.
2.  Add potatoes, garlic, bay leaf, salt, water and bouillon to slow cooker.  
3.  Cover and cook on LOW for 6-8 hours or HIGH for 3-4, or until potatoes are cooked through.
4.  Prepare a roux.  Melt butter over low heat in a skillet.  Slowly add in the flour and whisk.  After butter and flour are combined, slowly add in milk and tablespoon at a time.  Continue whisking.  When roux is thickened up slowly add in 1 cup hot soup.  Whisk until thickened.  Stir in another cup of soup and keep whisking until thickened.  Do this another 2 times.  When you have a nice thick creamy sauce, add it all back into the slow cooker.  Stir.  Salt and pepper to taste.
5.  Ladle into bowls and then add toppings, as desired

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Nutrition

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Serving Size: 1 Serving (629g)
Recipe Makes: 4 Servings

Calories: 677
Calories from Fat: 292 (43%)

Amt Per Serving		% DV

	Total Fat 32.4g	43 %
	Saturated Fat 19.5g	97 %
	Monounsaturated Fat 9.1g
	Polyunsanturated Fat 1.6g
Cholesterol 89.7mg		28 %
Sodium 601.9mg		21 %
Potassium 1739.5mg		46 %
Total Carbohydrate 75.3g		22 %
	Dietary Fiber 7.1g	28 %
	Sugars, other 68.2g
Protein 24.2g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 677

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