Slow Cooker Creamy Potato Soup
8 slices Bacon, cooked, diced
4 cups Reduced salt chicken broth
2 lbs Yukon gold potatoes, diced, leave skin on
1 medium Onion, yellow, diced
4 Tbsp Butter
1/3 cup All purpose flour
12 oz can 2% Evaporated milk
1 cup Cheddar cheese, grated
1/2 cup Greek yogurt or sour cream
Salt and pepper to taste
Add bacon and chicken broth, potato and onion into slow cooker. Stir to combine. Cook on low for 6-8 hours or high for 3-4 hours. When potatoes have cooked, melt butter in a small sauce pan on stove over medium to high heat. Whisk in flour until combined. Gradually add evaporated milk. Keep whisking until smooth and thick. Remove from heat and add to slow cooker. Stir to combine. Add cheddar cheese, greek yogurt or sour cream and salt and pepper to taste. Stir again.
Can keep in fridge for up to a week.
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