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Fix-It And Forget-It Big Cookbook:
1400 Best Slow Cooker Recipes
by Phyllis Pellman Good
"Baked" Potato Soup, Slow Cooker
Kristina Shuil, Timberville, VA
Makes: 6-8 Servings
Prep Time: 20 Minutes
Warming Time: Until The Cooker Is Empty!
Ideal Slow Cooker Size: 4-Quart
~ 4 large baked potatoes
~ 2/3 cup butter
~ 2/3 cup flour
~ 6 cups milk, whole or 2%
~ ¾ tsp.salt
~ ½ tsp. pepper
~ 4 green onions, chopped
~ 12 slices bacon, fried and crumbled
~ 2 cups shredded Cheddar cheese
~ 1 cup (8 oz.) sour cream
1. Cut potatoes in half. Scoop out pulp and put in small bowl.
2. Melt butter in large kettle. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly.
3. Stir in potato pulp, salt, pepper, and three-quarters of the onions, bacon, and cheese. Cook until heated. Stir in sour cream.
4. Transfer to slow cooker set on Low to keep warm. Top with remaining onions, bacon, and cheese. Take to a potluck, or serve on a buffet table, straight from the cooker.
Add several slices of Velveeta cheese to make soup extra cheesy and creamy.
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