Easy

To me, I don't care what time of year it is, I love potato soup. I looked around when I started my LoSo journey to find a potato soup I could still eat, but it was slim pickings. Then I found this recipe and a lower sodium bacon (Smithfield Lower Sodium Bacon 2 slices = 150 mg) and it was GAME ON!  Since this is a crock pot soup it's something you can do at anytime. The taste is out of this world, it is comfort food with a capital COMFORT! You can add or subtract some of the ingredients based or taste or sodium needs and it still tastes great. I have added sliced hard boiled egg and corn to mine, and for me it was a flavor boost and the added sodium from the egg was within my limit.

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Category: Main Course Soups
Cuisine Type American

Ingredients

For 8 Person(s)

Ingredients

6 Slices Cooked Low Sodium Bacon
3 Cups Unsalted Chicken Broth
2 Pounds Yukon Gold Potatoes peeled and diced
1 Yellow onion
6 Cloves Garlic
1 Tablespoon Dried Parsely
4 Tablespoon Unsalted butter
1/3 Cups AP Flour
12 Ounces Heavy Cream
1 Cup Cheddar Cheese
1/2 Cup Sour Cream
Seasoning and Pepper to taste

Slow Cooker Potato Soup Directions

  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.
  6. COOK'S NOTES
  7. If the soup is too thick, add more chicken broth.
    Serve warm, garnished with bacon, cheese and sour cream.
    The soup can be refrigerated for up to 3 days.

Recipe notes

Sodium By The Numbers

Cooked bacon (Smithfield Low Sodium Bacon) =450mg
Chicken broth =120mg
Yukon gold potatoes =40mg
Yellow onion =0mg
Garlic cloves =0mg
Parsley =0mg
Unsalted butter =0mg
All-purpose flour =0mg
Heavy cream =50mg
Sharp cheddar cheese =425mg
Sour cream =30mg

Sodium Total for entire recipe = 1115mg

Per serving (Serves 8) = 140mg

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