Sure, you could go out and order a bowl of this from your local purveyor of fine soups. But you’d be paying about $6 per bowl and they would laugh in your face if you approached the counter with your empty bowl and requested seconds. Ha!

So save yourself the hassle of going out in the blustery, cold weather – not to even mention the money! – dust off your slow cooker and put a pot of this soup on to cook while you go about your day. By dinner time, you will have a steaming pot of wholesome, hearty soup. Curl up under your favorite blanket and warm yourself from the inside-out.

INGREDIENTS

10 slices cooked bacon, diced
3 cups chicken broth
2 pounds Yukon gold potatoes, peeled and diced
1 medium yellow onion, diced
6 garlic cloves, minced
1 tablespoon dried parsley
4 tablespoons unsalted butter
1/3 cup all-purpose flour
1 (12-ounce) can evaporated milk or half-and-half or heavy cream
2 cups shredded sharp cheddar cheese
½ cup sour cream
Salt and pepper to taste
Optional toppings: chives, extra shredded cheddar cheese and bacon

INSTRUCTIONS

Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.

Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depends which one you are using. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally. Immediately add the milk-flour mixture to the slow cooker and stir to combine.

Using a potato masher, mash about 3/4 of the potatoes. Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Taste for seasoning, add salt and pepper to taste. Continue cooking the soup on low for 30 minutes or on high for 15 minutes.

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Quick Tip:  If you would like to freeze this soup, just do it at the stage BEFORE you add in the cream/evaporated milk. Then when you do decide to cook it, let it thaw overnight in your fridge, add it back into your slow cooker (or even on the stove) and heat it through before adding the milk, cheese and sour cream. If you have leftovers and find the soup has thickened considerably, you can thin it by adding more chicken broth. You can keep the soup in your fridge for up to 3 days.
Recipe and image courtesy of Catalina Castravet for The Slow Roasted Italian