Slow Cooker Baked Potato Soup

By Karins_Cookin

Ingredients

• 6 medium red potatoes, cubed
• 1 cup diced onion
• 4 large garlic cloves, minced
• 1 bay leaf
• 1/4 tsp salt
• 5 cups water
• 4 tsp chicken bouillon granules or 2 tsp Shirley J chicken bouillon
• 4 Tbsp butter
• 1/2 cup flour
• 1 cup milk
• Salt and Pepper
• Toppings: green onion, cheese, sour cream, bacon bits

Details

Servings 6
Adapted from 365daysofcrockpot.com

Preparation

Step 1

1. Either microwave the onions until softened or saute them in a pan on the stove. Add to the slow cooker.

2. Add potatoes, garlic, bay leaf, salt, water and bouillon to slow cooker.

3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4, or until potatoes are cooked through.

4. Prepare a roux. Melt butter over low heat in a skillet. Slowly add in the flour and whisk. After butter and flour are combined, slowly add in milk and tablespoon at a time. Continue whisking. When roux is thickened up slowly add in 1 cup hot soup. Whisk until thickened. Stir in another cup of soup and keep whisking until thickened. Do this another 2 times. When you have a nice thick creamy sauce, add it all back into the slow cooker. Stir. Salt and pepper to taste.

5. Ladle into bowls and then add toppings, as desired.