Have leftover ham from Easter? Chop some up and add it to this soup before serving- it would be delicious!! I have a favorite, very similar slow cooker potato soup recipe I've been making for years, but decided to try this one. They taste very similar, but the method to each is different, so pick whatever one you're feeling like. Some of the ingredients are different too.
Slow Cooker Loaded Potato Soup
adapted from Cooking Classy
6-7 large potatoes, peeled and diced into 1/2-inch to 3/4-inch pieces
1 medium yellow onion, finely diced (about 1 cup)
3 (14.5 oz) cans low-sodium chicken broth
Salt and freshly ground black pepper, to taste
1/3 cup butter
1/3 cup all-purpose flour
1 cup evaporated milk
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese (6 oz)
6 slices bacon, cooked and diced or crumbled
4 green onions, diced, OR chopped chives
1. To a 6 or 7-quart slow cooker, add potatoes, onion, and chicken broth, and season with salt and pepper to taste. Cover with lid and cook on HIGH heat for 4 hours or LOW heat for 8 hours (poke potatoes with a fork to check make sure they're soft).
2. Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside. In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes. While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture (it will thicken quickly). Pour butter mixture into slow cooker and stir to blend. Add evaporated milk at this point. If desired, mash potatoes with a potato masher to break down into smaller pieces or use an emulsion blender to puree. (I didn't do this.) Cover and cook on HIGH heat until thickened, about 10 minutes. Turn heat off (or to warm), stir in sour cream. Serve warm topped with cheddar, bacon and green onions or chives.
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese (6 oz)
6 slices bacon, cooked and diced or crumbled
4 green onions, diced, OR chopped chives
1. To a 6 or 7-quart slow cooker, add potatoes, onion, and chicken broth, and season with salt and pepper to taste. Cover with lid and cook on HIGH heat for 4 hours or LOW heat for 8 hours (poke potatoes with a fork to check make sure they're soft).
2. Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside. In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes. While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture (it will thicken quickly). Pour butter mixture into slow cooker and stir to blend. Add evaporated milk at this point. If desired, mash potatoes with a potato masher to break down into smaller pieces or use an emulsion blender to puree. (I didn't do this.) Cover and cook on HIGH heat until thickened, about 10 minutes. Turn heat off (or to warm), stir in sour cream. Serve warm topped with cheddar, bacon and green onions or chives.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
1 comment:
Yes, I have tons of leftover ham! We had less people than expected but I'm always happy for the leftovers. This looks like the perfect way to use some of it up!
Post a Comment