Slow Cooker Potato Soup

 Slow Cooker Potato Soup

8-10 Servings

• 6 slices cooked bacon, diced
• 3-4 cups chicken or vegetable stock
• 2lbs Yukon gold potatoes, peeled and diced
• 1 medium white or yellow onion, peeled and diced
• 4 Tbsp bacon grease OR butter
• 1/3 cup all-purpose flour
• 1 (12oz) can 2% evaporated milk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream OR greek yogurt
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• dash of paprika
• 1 tsp garlic powder
• Optional Toppings; thinly sliced green onions or chives, extra shredded cheese, extra bacon or sour cream

1. Add bacon, 3 cups chicken stock, potatoes and onion to the slow cooker and stir to combine.  Cook on low for 6-8 hours or on high for 3-4 hours; until the potatoes are completely tender and cooked through.
2. Once the soup has slow cooked and is about ready to serve, melt the butter in a small saucepan over medium high heat.  Whisk in the flour until it is completely combined and then cook for 1 minute, stirring occasionally.  Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth.  Let the mixture continue cooking until it reaches a simmer, stirring occasionally and then it should get really thick.
3. Immediately pour the milk mixture into the slow cooker with the potatoes and stir until combined.  Add in the cheddar cheese, sour cream, salt and pepper and stir until combined.  Mash the potatoes to desired consistency.  Add warm stock if you want the soup thinner.  Add more salt and pepper if needed and add dashes of paprika and garlic powder.
4. Serve warm garnished with desired toppings and of course bread.  Can also transfer to sealed container to refrigerate for 3 days, do not freeze this one.