Very good basic recipe-have to add spices accding to your tastes..2nd time making recipe, I added a can of Cream of Chicken soup at the beginning, and also diced onions. Spices used: Old Bay, Garlic salt, reg. salt, garlic powder, white pepper, dill weed, 2 bay leaves, Cavender’s seasoning. Very very good with ‘real’ bacon bits & shredded cheddar added too. Top w/sour cream & more cheese if you want!
I made this recipe was very good my husand and i both loved it i did make some changes after reading reviews i added left over ham and some bacon i added salt and pepper before cooking i also added celery instead of parsley dont add cold milk and flour to hot soup makes a lumpy mess need to add some hot liquid to make flour smooth did add cheddar cheese before serving excellent soup, also way to many potatoes i used about 8 potaoes
This recipe is exactly what I needed it to be: a basic foundation, with instructions, for a thick and creamy potato soup. I added chopped celery and carrots, and I substituted the chicken bouillon with a can of cream of chicken (it was all I had). Also swapped out the milk for some heavy cream since I like my soup thick. I definitely recommend adding your favorite spices…potato soup is normally pretty bland, so it can’t hurt to add more salt and pepper, maybe even some garlic, if those suit your tastes. Garnish with sour cream and cheddar and you will be in heaven. This will be a must on St. Patrick’s Day. Thank you for this recipe!
This was my first time using my slow cooker. Really simple and was a huge hit with my boyfriend. Easy recipe to edit and even easier to make. Definitely gonna make this again and again and again every time we get snowed in!
6 slices cooked Turkey 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 Turkey 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
thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream.
Add Turkey 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.)