Slow Cooker Potato Soup

These steps will lead you in making a big full pot of slow cooker potato soup for the whole family! This soup is very thick and creamy. Perfect for a cool fall night.

Begin by gathering the following ingredients:

a. 6 slices of bacon

b. 3-4 cups chicken stock

c. 2 pounds of potatoes

d. 1 medium yellow onion

e. 4 tablespoons bacon grease (or butter)

f. 1/3 cup all-purpose flour

g. 1 (12 ounce) can evaporated milk

h. 1 cup shredded cheddar cheese

i. ½ cup plain sour cream

j. 1 teaspoon salt

k. ½ teaspoon black pepper

Next wash all vegetables thoroughly with warm water to ensure they are clean.

Chop all of the potatoes into ½ inch cubes.

Dice whole onion to size of your own preference.

Cook all 6 strips of bacon (unless you prefer to use precooked bacon) and save the grease for later (or use butter, 4 Tbsp.).

Cut bacon up into smaller pieces of your own desired size.

Combine potatoes, onions, chicken stock, bacon, and spices into the large slow cooker. ( The bag you see in this step is just a personal preference. It keeps from dirtying the actual crockpot. It makes clean up much simpler!)

Cook on low for 6-8 hours OR high for 3-4 hours, which ever you prefer!

Reheat bacon grease in a small saucepan over medium-high heat, unless it is still warm. If so you're good already!

Whisk flour into bacon grease (or butter) and gradually add in evaporated milk while whisking until really thick.

Add in the roux, sour cream, and cheese into slow cooker and stir until combined. The soup is now complete!

Serve and add garnish of green onions, chives, cheese, or sour cream if you so desire.

ENJOY!