Slow Cooker Loaded Potato Soup

From Ashley B.

Recipe Included in the May 2015 RS Newsletter

3 to 3.5 lbs russet potatoes, peeled and diced into 1/2 inch cubes

1 med yellow onion, finely diced (about 1 cup)

3 (14.5 oz) cans low-sodium chicken broth (I just use about 6 cups water and chicken bouillon)

1 cup evaporated milk

salt and pepper to taste

1/3 cup butter

1/3 cup all-purpose flour

1/2 cup sour cream

6 oz shredded cheddar cheese

9 oz bacon, cooked and crumbled

4 green onions, sliced

Add potatoes, onion, chicken broth, evaporated milk, salt and pepper to a 6- or 7-quart slow cooker.  Cover and cook on HIGH heat for 4 hours or LOW heat for 8 hours (poke potatoes with a fork to make sure they're soft).

 Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside.  in a medium saucepan, melt butter over medium heat.  Add flour and cook, stirring constantly, 2 minutes.  While whisking, slowly pour in 2 cups liquid in measuring cup into butter/flour mixture (it will thicken quickly).  Pour butter mixture into slow cooker and stir to blend.  If desired, mash potatoes with a potato masher to break down into smaller pieces (or puree using an emulsion blender).  Cover and cook on HIGH heat until thickened, about 10 minutes.  Turn heat off or to warm, stir in sour cream.  Serve warm topped with cheddar, bacon and green onions.