Ingredients
3½lbsrusset potatoes,peeled and diced into ½-inch to ¾-inch pieces, (about 7 medium potatoes, 8 – 9 cups)
1mediumyellow onion,finely diced
14½ozlow-sodium chicken broth,(3 cans)
1cupevaporated milk
salt and freshly ground black pepper,to taste
⅓cupbutter
⅓cupall-purpose flour
½cupsour cream
1½cupscheddar cheese,shredded
9ozbacon,cooked and diced or crumbled
4green onions,diced
Preparation
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 3 to 4 hours or Low heat for 6 to 8 hours until potatoes are tender.
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 for 2 minutes, stirring constantly.
While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture (it will thicken quickly). Pour butter mixture into slow cooker and stir to blend.
If desired, mash potatoes with a potato masher to break down into smaller pieces or use an emulsion blender to puree. Cover and cook on High heat for about 10 minutes until thickened.
Turn heat off (or to warm), stir in sour cream. Serve warm topped with cheddar, bacon and green onions.
