A creamy, flavorful potato soup, made in the slow cooker, gets extra flavor from bacon and cheese.
Preparation Time
30 mins
Cooking Time
3 hr 10 mins
Total Time
3 hr 40 mins
Calories
429 Calories
Recipe Instructions
Step 1
Preheat a large slow cooker by turning it to the High setting and covering with the lid.
Step 2
Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
Step 3
While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken.
Step 4
Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.
Ingredients
1 cup sour cream
3 cups milk
1 tablespoon chopped fresh parsley
1 tablespoon crushed red pepper flakes
2 tablespoons seasoned salt
3 cloves garlic, coarsely chopped
3 slices bacon, cooked and crumbled
4 red potatoes, peeled and cut into 1/2 inch chunks
