So thick and creamy! Can be made vegetarian if desired.
For this you will need:
6 slices cooked bacon, diced
3-4 cups chicken or vegetable stock
2 lbs Yukon gold potatoes, peeled and diced
1 medium yellow onion, peeled and diced
4 tbs bacon grease or butter
1/3 cup flour
1 (12 oz.) can evaporated milk
1 cup shredded cheddar cheese
1/2 cup low-fat sour cream
1 teaspoon salt
1/2 teaspoon black pepper
optional toppings: thinly sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
Add bacon, 3 cups stock, potatoes, and onion to a slow cooker and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender and cooked through.
Once the soup is about ready to serve, cook the butter in a small saucepan until it has melted. Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. If you would like the soup to be thinner, add in an extra 1-2 cups of warmed stock. Stir to combine, then taste, and add more salt and pepper if needed.
Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (Does not freeze well)
To make vegetarian, do not add the bacon, and use vegetable stock, and butter instead of bacon grease. I chose to have the bacon as one of my optional toppings.