- 6
- 15 mins
- 375 mins
Ingredients
- 3 slices bacon, chopped
- 2 Tablespoons salted butter
- 1 garlic clove, pressed
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 1 cup chicken stock
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 lbs russet potatoes, peeled, washed, chopped
- 3 cups chicken stock
- 1 cup water
- 1/2 cup shredded cheddar cheese
- green onions, chopped (for garnish)
Preparation
Step 1
This Baked Potato Soup starts with bacon cooked in a saucepan. Then the thickening mixture is added and cooked in the bacon fat, to transfer all of the meaty flavors into the final soup. After that, all you need to do it throw everything into your slow cooker and let it cook for 6 hours on low setting (or 4 on high).
Topped with cheddar, green onions and more bacon – this soup is a serious comfort food. It has a ton of flavor since we make the base on bacon.
Into the pan with bacon grease, add butter, garlic and onion and cook until veggies are soft.
Sprinkle flour over the veggies and stir it in. Cook for about 1 minute.
Slowly drizzle chicken stock into the saucepan, whisking constantly. The mixture should thicken up.
Add milk and cook until thickened.
Add salt and pepper.
Place potatoes in the slow cooker.
Add stock and water.
Add the veggie mixture from the saucepan.
I totally know what you mean – I’m actually even wondering why I put the slow cooker away as it’s always back out again quickly! And this is another thing I really must make, I adore a comforting bowl of soup of a cold evening!
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