Ingredients
Equipment
Method
- Place diced potatoes, chicken broth, water, salt, and pepper in the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, until potatoes are tender.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk until smooth. Bring to a simmer and cook, stirring, until thickened, about 5 minutes.
- Carefully transfer the potato mixture from the slow cooker to a blender (or use an immersion blender in the slow cooker). Blend until smooth. Return the pureed soup to the slow cooker.
- Stir the thickened milk mixture into the pureed soup in the slow cooker. Cook on low for another 30 minutes to allow flavors to meld.
- Serve hot, topped with shredded cheddar cheese, crumbled bacon, chopped green onions, and a dollop of sour cream.
Nutrition
Notes
For a richer soup, you can use heavy cream instead of milk. Adjust seasoning to your preference.