Slow Cooker Loaded Potato Soup

Ingredients

• 4 cups Potatoes (Peeled and chopped (900g), Russet or Yukon Gold recommended)
• ¾ cup Onion (Diced (115g), yellow or white)
• 4 cups Chicken Broth (Low sodium recommended (960 mL))
• ½ tablespoon Salt (Or to taste)
• ½ tablespoon Black Pepper (Or to taste)
• 4 tablespoons Butter (Unsalted)
• ¼ cup All-Purpose Flour ((30g), for thickening)
• 1 ½ cups Heavy Cream ((360 mL))
• ¼ cup Sour Cream ((60g), full-fat recommended)
• Cheddar Cheese (Shredded, for serving)
• Bacon (Cooked and crumbled, for serving)
• Scallions (Chopped, for serving)

Instructions

1. Add the peeled and chopped potatoes, diced onion, chicken broth, salt, and black pepper to the bowl of a slow cooker.
2. Cover the slow cooker and cook on low for 6 hours or on high for 4 hours, or until the potatoes are very tender and can be easily pierced with a fork.
3. About 30 minutes before serving, prepare the cream sauce: In a medium saucepan, melt the butter over medium heat.
4. Whisk in the flour until smooth to create a roux. Cook the roux for 1 minute, stirring constantly.
5. Gradually whisk in the heavy cream into the roux, ensuring there are no lumps. Bring to a simmer, stirring frequently until thickened, about 3-5 minutes. Remove from heat and stir in the sour cream until well combined. Set aside.
6. Once the potatoes are fully cooked, gently mash some of the potatoes in the slow cooker with a potato masher or the back of a spoon to thicken the soup to your desired consistency. For a creamier soup, use an immersion blender to partially blend, being careful not to fully puree.
7. Pour the prepared cream sauce into the slow cooker with the potatoes. Stir gently to combine thoroughly.
8. Cover the slow cooker again and cook on low for an additional 30 minutes to allow the flavors to meld and the soup to thicken further.
9. Serve hot, topped generously with shredded cheddar cheese, crumbled bacon, and chopped scallions.
10. Enjoy!