Slow Cooker Potato Soup

It's been a while since I posted a new recipe but that doesn't mean I have more to share. Now that we are in the much cooler days of the year, here's a hearty soup that is easy to make and will warm you.

SLOW COOKER POTATO SOUP

You'll need: 3 to 3.5 lbs of potatoes, peeled and diced into 1/2 inch or 3/4 inch pieces;

1 medium yellow onion, diced;

14.5 oz low-sodium chicken broth;

1 cup evaporated milk;

salt and pepper to taste;

1/3 cup butter;

1/3 cup all-purpose flour;

1/2 cup sour cream (low fat);

1.5 cups shredded cheddar cheese.

INSTRUCTIONS:

1) Using a 6 or 7-quart slow cooker, add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste. Cover with lid and cook on HIGH for 3-4 hours or LOW for 6-8 hours (until potatoes are tender).

2) Ladle out 2 cups of liquid from the 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.

3) While whisking, slowly pour the 2 cups of liquid in measuring cup into butter mixture (it will thicken quickly). Pour butter mixture into slow cooker and stir to blend.

4) Cover and cook on HIGH heat until thickened, about 10 minutes.

5) Turn heat off (or to warm), stir in sour cream. Serve warm topped with cheddar, bacon and/or green onions (you can also mix these toppings into the slow cooker soup as well).

CHEF'S NOTES: For seasonings I used black pepper, 1/8 tsp. thyme, and 1/4 teaspoon of fresh rosemary.