I never feel like cooking on Mondays, so using a crock pot is a lifesaver! You get everything ready on Sunday evening and then start it in the morning before you leave for work. After you get home and make the roux, you’re ready to eat! And since soup makes a lot of servings, you have leftovers for the week!
– 6 slices cooked bacon, diced
– 3 cups chicken stock
– 2 pounds Yukon gold potatoes, peeled and diced
– 1 medium white or yellow onion, peeled and diced
– 4 tablespoons butter (or bacon grease)
– 1/3 cup all-purpose flour
– 1 (12-ounce) can 2% evaporated milk
– 1 cup shredded reduced-fat sharp cheddar cheese
– 1/2 cup sour cream
– 1 teaspoon salt, or more to taste
– 1/2 teaspoon black pepper
– green onions (optional)
1. Add cooked bacon, 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.
2. 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.
3. 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.
4. Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined.
5. Add in the cheddar cheese, sour cream, salt and pepper and stir until combined. Stir to combine, then taste and add more salt and pepper if needed.
Serve warm, garnished with desired toppings.
For thicker soup, use a potato masher or a large spoon to mash about half of the potatoes while the soup is still in the slow cooker.