Crock Pot Potato Soup

CROCK POT POTATO SOUP

PREP TIME: 10 MINSCOOK TIME: 4 HOUR AND 30 MINSTOTAL TIME: 4 HOURS AND 40 MINS

INGREDIENTS

• 10 slices cooked bacon, diced (1 box precooked frozen is easy!)
• 4 cups chicken broth (1 32oz box)
• 2 pounds Yukon gold potatoes, peeled and diced (4 very large)
• 1 medium yellow onion, diced
• 2 cups chopped small baby carrots (optional)
• 6 garlic cloves, minced (or 1/2 tbsp powdered garlic)
• 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
• 1/2 cup sour cream
• 1 tsp Salt and 1/2 tsp pepper to taste
• optional toppings: chives, extra shredded cheddar cheese and bacon

INSTRUCTIONS

1. 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.
2. 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.
3. Immediately add the milk-flour mixture to the slow cooker and stir to combine.
4. Using a potato masher, mash about 3/4 of the potatoes.
5. 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.

COOK'S NOTES

1. If the soup is too thick, add more chicken broth. (I ended up adding 1 cup water with 2 chicken bullion cubes dissolved)
2. Serve warm, garnished with bacon, cheese and sour cream.
3. The soup can be refrigerated for up to 3 days.

Cheesy Tater Tot Casserole

• Prep
  5 m
• Cook
  1 h
• Ready In
  1 h 5 m

Recipe By: Faith HP

Ingredients

• 2 pounds lean ground beef
• 1 packet dry onion soup
• 2 cups shredded medium cheddar 

• 2 cans cream of mushroom soup
• 1 (2#) bag frozen potato rounds
• 1/2 soup can of milk
• Seasoning salt

Directions

1. 1. Preheat oven to 350 degrees F.
2. 2. Spread raw hamburger into bottom of pan, covering entire bottom, gently tamping beef down. 
3. 3. Mix soups, dry onion packet and milk in a bowl. 
4. 4. Pour soup mixture evenly over hamburger. 
5. 5. Sprinkle cheese evenly over soup.
6. 6. Layer tater tots on top, covering entire top with tots. They don’t have to be even, some can be on their ends to make room for the entire bag. 
7. 7. Sprinkle the top of tots lightly with seasoning salt. 
8. 8. Bake uncovered for 1 hour, or until hamburger is cooked.