I was looking at my Facebook wall and saw this great recipe. Here it is – Enjoy!
– 3 to 3 1/2 lbs russet potatoes, peeled and diced into 1/2-inch to 3/4-inch pieces (about 7 medium potatoes, 8 – 9 cups)
– 1 medium yellow onion, finely diced (1 cup)
-3 (14.5 oz) cans low-sodium chicken broth (this comes to just a tiny bit under 5 1/2 cups)
– 1 cup evaporated milk
– Salt and freshly ground black pepper, to taste
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1/2 cup sour cream
– 1 1/2 cups (6 oz) shredded cheddar cheese
– 9 oz bacon, cooked and diced or crumbled
– 4 green onions, diced
1. To a 6 or 7-quart slow cooker, add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste. Cover with lid and cook on HIGH heat for 4 hours or LOW heat for 8 hours. To check for doneness, poke a piece of potato with a knife. It if easily slides through, it is cooked.
2. Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside. In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes. While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture. Pour butter mixture into slow cooker and stir to blend.
3.If desired, mash potatoes with a potato masher to break down into smaller pieces or use an immersion blender to puree. (High recommended. Be careful when using an immersion blender. If it splatters on you it can be quite hot).
4.Cover and cook on HIGH heat until thickened, about 10 minutes. Turn heat off (or to warm), stir in sour cream. Serve warm topped with cheddar, bacon and green onions.
Source – Here
I’m going to try this out in the coming week for my family….