October 5, 2016
Crock Pot Baked Potato Soup
Hey guys! I usually post only CLEAN foods... but I was having a serious craving for Baked Potato soup! I even went to Panera last Friday, JUST for soup, and guess what, Baked Potato soup is not served on ONE day of the week, and that day is Friday! Ugh! So I decided that it's not going to be totally clean and healthy, BUT it's homemade and not full of chemicals, so that's a win!
8 Yukon gold or russet potatoes
1 Large white onion
5-6 strips of bacon
1 14 ounce can of chicken broth
1 12 ounce can of evaporated milk
1/3 cup of wheat flour
2 Tbs butter
1 cup shredded cheddar cheese
1 cup of sour cream or plain greek yogurt
Garnishes of choice!
Wash and peel potatoes and then cut into small chunks.
Peel the onion and cut that into small chunks as well.
Cook the bacon and, you guess it, cut into chunks! Reserve some for the garnish at the end.
Add the potato, onion, and bacon into the crock pot with 1 can of chicken broth and 1/2 cup of water. Set your slow cooker to low and 6 hours. You'll want the potatoes to be soft.
After the time expires, make a roux from the butter, flour and evaporated milk. If you're going for taste rather than health, you can use some of the leftover bacon grease in your roux. To make the roux, use butter and bacon grease, warm it up and add the flour, whisk well. Then gradually add the evaporated milk, stirring occasionally. It's going to take less than 5 minutes before it gets REALLY thick. That's how you want it! Then, use a potato masher to mash up some of the potatoes and add the roux then mix.
Finally, you'll add your cheddar cheese, sour cream or greek yogurt, and then mix it well and serve! Top with any garnishes you like, cheese, bacon crumbles, onion, etc! Enjoy, it's SO GOOD!