Slow Cooker Potato Soup
, Serves 8-10
A creamy, bacon-studded potato soup slow-cooked until tender, then thickened with a milk roux and finished with cheddar and yogurt.
| 6 slices cooked bacon, diced | Cook low 6-8 hrs / high 3-4 hrs | Pour into slow cooker, stir | Stir in cheddar, yogurt, salt & pepper | Serve warm with toppings | |
| 3-4 cups / 720-960 ml good-quality chicken or vegetable stock | |||||
| 900 g Yukon gold potatoes, peeled (if desired) & diced | |||||
| 1 medium white or yellow onion, peeled & diced | |||||
| 4 tbsp bacon grease (or butter) | Melt grease or butter, whisk in flour 1 min | Whisk in milk, simmer until thick | |||
| 40 g all-purpose flour | |||||
| 1 (355 ml) can 2% evaporated milk | |||||
| 115 g shredded reduced-fat sharp cheddar | |||||
| 120 g plain low-fat Greek yogurt or sour cream | |||||
| 1 tsp kosher salt (or more to taste) | |||||
| 1/2 tsp freshly cracked black pepper | |||||
| optional toppings: sliced green onions or chives, extra cheese, bacon, sour cream |
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