Description
This comforting slow cooker soup is the ultimate meal for busy days. Using Yukon gold potatoes, aromatic garlic and onions, and a creamy roux base, it delivers a rich, velvety texture that feels like a hug in a bowl. Topped with crispy turkey bacon and sharp cheddar cheese, this hearty recipe is easy to prepare and perfect for feeding a hungry family.
Ingredients
2 pounds Yukon gold potatoes, peeled and diced into 1-inch chunks
1 medium yellow onion, finely diced
6 garlic cloves, minced
10 slices turkey bacon, cooked and crumbled
4 cups vegetable or chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup evaporated milk
1 cup sharp cheddar cheese, shredded
Salt and black pepper to taste
Green onions for garnish
Instructions
Place the diced potatoes, onions, and minced garlic into the slow cooker.
Pour the broth over the vegetable mixture until just covered.
Cover the slow cooker and cook on high for 3 to 4 hours or low for 6 to 7 hours until potatoes are fork-tender.
In a small saucepan, melt the butter and whisk in the flour, cooking for 1-2 minutes until golden.
Gradually whisk in the evaporated milk until smooth, then stir this roux into the slow cooker.
Add the shredded cheddar cheese and stir until melted and the soup has thickened.
Use a potato masher to break up some of the potatoes for a creamier consistency.
Stir in half of the crumbled turkey bacon.
Serve hot, garnished with the remaining bacon and fresh green onions.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Add extra broth if the soup thickens too much while sitting in the fridge.
- Prep Time: 20
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg