By Terri Windover, Connect Contributor
I’ve always made a classic baked potato soup on the stove. It’s easily my favourite soup. I mean really, it has bacon in it! Let’s face it though, my original recipe was not waistline friendly. So I went on a mission to lighten it up and create a slow cooker version. Unfortunately, the traditional recipe wasn’t one that that easily converted to slow cooking. Or at least, you couldn’t just dump all of the ingredients in and expect thick and creamy and
delicious potato soup afterwards.
But, after testing out a few different slow cooker changes I finally figured out the one that I think we’re all going to love. Just like my classic potato soup recipe, this one is super rich and creamy, but made lighter without heavy cream. It requires less than 20 minutes of prep time, and it’s deliciously comforting. The best part? While the slow cooker does most of the work you can do the important stuff, like watch The View.
If you’d like an even thicker soup (which I recommend), use a potato masher to mash up about half of the potatoes in the soup. Or you can just leave them all chunky. Up to you.
Or for an even healthier soup. You can leave out the roux entirely and just have a brothy soup and just mash some of the potatoes if you’d like to thicken it up a bit.
6 slices cooked bacon*, diced
3-4 cups good-quality chicken or vegetable stock
2 pounds Yukon gold potatoes**, peeled (if desired) and diced
1 medium white or yellow onion, peeled and diced
4 tablespoons bacon grease* (or butter)
1/3 cup all-purpose flour
1 (12-ounce) can 2% evaporated milk
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup plain low-fat Greek yogurt or low-fat sour cream
1 teaspoon Kosher salt, or more to taste
1/2 teaspoon freshly-cracked black pepper
(Optional toppings: Thinly-sliced green onions or chives, extra shredded cheese, extra bacon, and sour cream)
Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted.
Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined.
If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock. Stir to combine, then taste and add more salt and pepper if needed.
Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)
– Connect Weekly –