Slow Cooker Potato Soup #healthyfood #dietketo #breakfast #food

Slow Cooker Potato Soup is the encapsulation of solace nourishment. With fall climate in full power, I am prepared to nestle under a cover with all the bacon and rich soup I can get.

This soup is one of the most effortless and most delectable that you will make. Disregard hitting your nearby Panera Bread, this natively constructed Slow Cooker Potato Soup variant is so much better and furthermore spending cordial.

Hello folks, it's Catalina from Sweet and Savory Meals here. I am glad to be a benefactor on TSRI and add plans to Donna and Chad's as of now extraordinary accumulation.

What sort of potatoes would it be advisable for me to utilize?

When making potato soup, you truly need a low starch potato (frequently alluded to as 'waxy') that won't retain the juices like a bland potato will.

Waxy potatoes are creamier and high-dampness, low starch. They hold their shape well when cooked and have a more slender skin making them ideal for skin on potato soups, potato servings of mixed greens, dishes and gratins.

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INGREDIENTS

• 10 slices cooked bacon, diced
• 3 cups chicken broth
• 2 pounds Yukon gold potatoes, peeled and diced
• 1 medium yellow onion, diced
• 6 garlic cloves, minced
• 1 tablespoon dried parsley
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 1 (12-ounce) can evaporated milk or half-and-half or heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream
• Salt and pepper to taste
• optional toppings: chives, extra shredded cheddar cheese and bacon

INSTRUCTIONS

1. Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.
2. Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depends which one you are using. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
3. Immediately add the milk-flour mixture to the slow cooker and stir to combine.
4. Using a potato masher, mash about 3/4 of the potatoes.
5. Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Taste for seasoning, add salt and pepper to taste. Continue cooking the soup on low for 30 minutes or on high for 15 minutes.

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Source : bit.ly/2Mx8qjb