Slow Cooker Loaded Potato Soup

Ingredients

• 3 – -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 cans low-sodium chicken broth
• 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 shredded cheddar cheese
• 9 oz bacon, cooked and diced or crumbled
• 4 green onions, diced

Directions

1. Put the potatoes, onion, chicken broth and evaporated milk into a 6 or 7-quart slow cooker, then add salt and pepper to your taste. Cover it up and use HIGH for 3 – 4 hours, or choose LOW for 6 – 8 hours, stopping when the potatoes are tender.
2. Scoop 2 cups of the liquid from the slow cooker into a liquid measuring cup and keep it nearby. Melt the butter in a medium saucepan set over medium heat, then stir in the flour and keep stirring as it cooks for 2 minutes.
3. Whisk as you gradually add the reserved 2 cups of liquid to the butter mixture; it will get thick in a hurry, which is exactly the point. Scrape that mixture back into the slow cooker and stir until everything is combined.
4. If you want smaller potato pieces, give the soup a pass with a potato masher, or smooth it out with an emulsion blender. Put the lid back on and cook on HIGH until the soup has thickened, about 10 minutes.
5. Switch the heat off, or turn it to warm, and stir in the sour cream. Serve the soup warm with cheddar, bacon and green onions on top, or stir those three remaining ingredients right into the slow cooker.