Slow Cooker Baked Potato Soup

Slow Cooker Baked Potato Soup

 

What You Need:

6 medium red potatoes

4 large garlic cloves, minced 

1/4 tsp salt 

4 tsp chicken bouillon cubes

1/2 cup flour

1 cup diced onion

1 bay leaf

5 cups water

4 tbs butter

1 cup milk

salt and pepper to taste

green onion, cheese, sour cream, bacon bits for toppings

What to Do With It:

Microwave onions (or saute in pan) until soft. Add onion, potatoes, garlic, leaf, salt, water and bouillon to slow cooker. Cover. Cook on low for 6 - 8 hours or on high for 3 - 4 hours, until potatoes are cooked through.

Prepare a roux. Melt butter on low heat in skillet. Add flour slowly and whisk. Then add milk 1 tbs at a time. Whisk. When thickened, slowly add another cup. Whisk until thickened. Do 2 more times (total 4 cups). When sauce is thick and creamy, add back into slow cooker and stir to mix. Salt and pepper to taste. Ladle into bowls and add desired toppings. 

Chef's Scribbles:

At our Commissary here in Germany, we can't get baking potatoes. The potatoes they sell are indeed labeled 'baking potatoes', but are in fact not. I learned this after several attempts to bake them, and a friend stepping in the say "yea, it will never work." So, when I found this recipe online, I was a little more excited than I probably should have been. But come on, its been years.
The potato concoction alone is not fantastic, but you add the toppings and it becomes amazing and flavorful. Which is not that different from true baked potatoes. My husband and I enjoyed this recipe, and I will be making it again!

Also, I hope you all had a wonderful Thanksgiving! Mine was full of friends and food, not to mention my husband <3 I'm looking forward to a wonderful Christmas!!