This weekend temperatures dropped to below zero in Boston. This Texas girl has gotten used to the cold in the last couple years up here, but below zero? Forget about it! We decided last night was the perfect cold winter’s night to try a new soup recipe.
I found this super easy Crock-pot potato soup and honestly the short ingredient list called to me. We even had all of the ingredients at home (which almost never happens). Not having to run to the store for that one missing ingredient? Priceless when it’s icy and freezing outside. This was a huge hit and the perfect warm, comfort food to cuddle up with and enjoy.
Let me know what you think if you give this a try!
- 2 1/2 lbs russet potatoes — about 5 medium potatoes, (peeled and diced into 3/4-inch chunks)
- 1/2 tbs onion powder
- 2 (14.5 oz) cans low-sodium chicken broth
- 1/2 cup evaporated milk
- Salt and freshly ground black pepper, to taste
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/4 cup sour cream
- shredded cheddar cheese (as desired)
- turkey bacon or regular bacon (cooked and diced or crumbled)
- green onions (diced)
Note: I had to adjust the ingredients from the original recipe to fit my smaller slow cooker. If you have the larger size Crock-pot, feel free to try the original recipe found in the Source (bottom of this post).
- Place potatoes, onion powder, chicken broth, and evaporated milk into your Crockpot. Season with salt and pepper to taste.
- Cover with lid and cook on high heat for about 4 hours (or you can stretch it by cooking on low heat for 8 hours). Tip: You’re good to go when the potatoes are soft and tender when poked with a fork.
- Ladle out 2 cups of liquid from the soup in your crock pot into a liquid measuring cup and set aside.
- In a small-medium sized pot, melt butter over medium heat. Add flour and cook to make a roux, stirring constantly for about 2 minutes.
- While continuing to stir, slowly pour 2 cups of liquid in measuring cup into butter mixture (it will thicken pretty fast).
- Pour butter mixture into slow cooker and stir to combine. Tip: If you like your soup a little less chunky, mash potatoes with a potato masher or immersion blender to break the potatoes into smaller pieces.
- Cover and cook on HIGH heat until thickened, about 10 minutes.
- Turn heat to warm and stir in the sour cream to give a little bit of creaminess to the soup.
- Top with cheddar, bacon, green onions, and whatever sounds good to you.
- Serve warm and enjoy!
Recipe adapted from: Cooking Classy