Slow Cooker Potato Soup with Cream Cheese recipe
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Ingredients
- 2 ½ pounds unpeeled gold potatoes 1 medium sweet onion 1 gallon water 1 (32 ounce) carton chicken broth 2 bunches green onions, chopped into 1-inch pieces 2 cloves garlic, smashed 1 tablespoon salt, or to taste 2 teaspoons hot pepper sauce (such as Tabasco®) 1 teaspoon ground white pepper, or to taste 1 teaspoon ground black pepper, or to taste ½ (16 ounce) package bacon ½ cup sour cream ½ cup unsalted butter 1 (8 ounce) package cream cheese, softened ⅓ cup all-purpose flour
Nutrition Info
- 356.8 caloriescarbohydrate: 30.1 gcholesterol: 64.5 mgfat: 23 gfiber: 3.4 gprotein: 9.2 gsaturatedFat: 13.3 gservingSize: -sodium: 1403.2 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Potato Soup with Cream Cheese
Directions
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Cut potatoes into quarters. Cut sweet onion into eighths. Transfer both to a large stockpot.
Place the stockpot over medium-high heat and add water, chicken broth, green onions, garlic, 1 tablespoon salt, hot pepper sauce, 1 teaspoon white pepper, and 1 teaspoon black pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour. Remove from the heat and allow to cool for 30 minutes.
While the soup is cooling, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels and chop into bits when cooled. Reserve bacon grease.
Remove 4 cups potato stock and set aside. Working in batches, puree some potatoes and onions in a food processor with some of the liquid, transfer to a slow cooker. Repeat until all potatoes and onions have been pureed. Turn the slow cooker to High.
Transfer the reserved potato stock to a separate pot and place over medium-low heat until warm, 5 to 7 minutes. Whisk in sour cream until no lumps remain.
Combine reserved bacon grease and butter in a skillet over medium heat and cook until butter is melted, 3 to 5 minutes. Add flour and stir to make a roux. Increase heat to high and slowly add potato stock-sour cream mixture. Whisk to prevent lumping and bring mixture to a rolling boil. Reduce to a slow simmer and cook until thickened, 5 to 10 minutes. Pour into the slow cooker and add the reserved bacon.
Cook on High for 1 hour. Stir in cream cheese until melted. Reduce heat to Low and cook for 2 hours. Season with salt and pepper if needed.