Ingredients
- 7 slices of cooked bacon, diced
- 3–4 cups high-quality chicken or vegetable stock
- 1.5 pounds Yukon Gold potatoes, peeled (if desired) and diced
- 1 medium white or yellow onion, peeled and diced
- 4 tablespoons bacon grease* (or unsalted butter)
- 4 tablespoons all-purpose flour
- 1, 12-ounce can of 2% evaporated milk
- 1.5 cups shredded reduced-fat sharp cheddar cheese
- 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
- 3/4 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, sour cream
Layer the Slow Cooker
Add 7 slices of chopped bacon, 3 cups of chicken stock, 4 cups of diced potatoes, and 1 chopped onion to the bowl of a large slow cooker.
Stir to combine.
Slow-Cook the Soup
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the potatoes are completely tender.
Prepare the Thickening Mixture
Meanwhile, melt 4 tablespoons of unsalted butter in a small saucepan over medium–high heat.
Whisk in 4 tablespoons of all-purpose flour until smooth and cook for 1 minute.
Gradually whisk in the evaporated milk, stirring until the mixture is completely smooth.
Continue cooking while whisking occasionally until it reaches a gentle simmer and thickens.
Combine and Enrich
Pour the thickened milk mixture into the slow cooker and stir until combined.
Add 1.5 cups of shredded cheddar cheese and 1/2 cup of Greek yogurt (or low-fat sour cream). Season with salt and pepper to taste.
For extra body, mash about half of the potatoes in the cooker. For a thinner soup, stir in 1–2 cups of warmed chicken or vegetable stock.
Serve or Store
Adjust seasoning if needed, then serve warm with your favorite toppings. Leftovers can be refrigerated in a sealed container for up to 3 days. It is not suitable for freezing.
Crock pot Potato Soup
Ingredients
- 7 slices of cooked bacon, diced
- 3 –4 cups high-quality chicken or vegetable stock
- 1.5 pounds Yukon Gold potatoes, peeled (if desired) and diced
- 1 medium white or yellow onion, peeled and diced
- 4 tablespoons bacon grease*, or unsalted butter
- 4 tablespoons all-purpose flour
- 1, 12- ounce can of 2% evaporated milk
- 1.5 cups shredded reduced-fat sharp cheddar cheese
- 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
- 3/4 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, sour cream
Instructions
- Add chopped bacon, 3 cups of chicken stock, diced potatoes, and onion to a large slow cooker.
- Stir to combine.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until potatoes are tender.
- Melt butter in a saucepan over medium-high heat.
- Whisk in flour until smooth and cook 1 minute.
- Gradually whisk in evaporated milk until smooth and thickened.
- Pour thickened milk mixture into the slow cooker and stir.
- Add shredded cheddar cheese and Greek yogurt (or sour cream). Season with salt and pepper.
- Mash half the potatoes for a thicker soup, or add 1–2 cups of warmed stock for a thinner soup.
- Adjust seasoning if needed. Serve warm with preferred toppings.
- Refrigerate leftovers in a sealed container for up to 3 days.