Hunger Busters

Crock Pot Potato Soup Recipe!

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Cold nights deserve a warm bowl of yumminess!  This potato soup is hearty, thick and rich, and offers just the right amount of comfort food warmth to satisfy even the coldest evenings.  
  • 3 lbs Russet Potatoes (about 8 medium sized potatoes)
  • 1 medium yellow onion
  • 3 (14.5 oz) cans chicken broth
  • 1 cup evaporated milk
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 cup sour cream
  • 1 3/4 cups shredded Cheddar Cheese  
  • 8-10 pieces bacon
  • 2 green onions
  • garlic powder, salt & pepper
  • Add peeled, and cut (small pieces) potatoes, diced onion, chicken broth,  and evaporated milk to a 5-7 qt crock pot.  Reduce recipe ingredients to fit a smaller crock pot.  Add garlic powder, salt and pepper to taste.  Cover cook on high for 4 hours or  (or low for 8 hours).  You want your potatoes to be soft.
  • Take out 2 cups of the liquid from the crock pot, and set aside. Melt butter over medium heat in a medium sized sauce pan. Add flour to saucepan, whisking constantly, for 2 minutes. While whisking,  slowly pour 2 cups of crock pot liquid into the butter mixture. Take off heat, and pour into slow cooker. Stir to blend all ingredients. Cover and cook on high until thickened.  This should take between 10 and 13 minutes. Set crock pot to warm, and stir in sour cream. Serve and top with bacon crumbles, cheddar cheese, green onions and more salt & pepper.  Store in airtight container for up to 3 days in the refrigerator.  ENJOY!

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