Perfect for cold nights or lunches, this soup brings all your baked potato favorite flavors together in one bite.
Full time 8 hours (on low) 5 hours (high)
3 large white potatoes, diced into 1/2" pieces, approximately 5 cups
1 medium onion, diced fine
4-6 cups vegetable stock
1 cup heavy cream
1/2 cup sour cream
3 tbsp fresh chives, diced
3 tbsp flour
2 tbsp butter, unsalted
1/2 tbsp minced garlic
1 1/2 tsp salt
1 tsp ground black pepper
In a slow cooker place potatoes.
Add in onion and garlic.
Add in salt and pepper.
Once potatoes are ready, in a small sauce pot melt butter over medium high heat.
Add in flour, whisking constantly to prevent scorching. Cook 2-3 minutes or until lightly golden on color.
Whisk in cream and continue to cook 3-4 minutes, stirring constantly.
Turn off heat and add in sour cream, whisk until smooth.
Whisk in chives.
Add into slow cooker and cook on low for 30 minutes.
Top with shredded cheese and bacon bits, cheers!