Slow Cook Baked Potato Soup

Slow Cook Baked Potato Soup
Written by Ranae Aspen

Nebraska Weather!    We have had 90 degree weather, torrential rains and as I write this, we may see snow.  With the snow in the air, it is a perfect time to pull out the slow cooker and fill it with my favorite soup, Baked Potato Soup!  I am not the cook who uses a lot of cans, I like to keep it homey and use things such as a white sauce in place of the cream of soup a typical recipe calls for.  Let’s get started!

Ranae's Slow Cook Baked Potato Soup
Serves 6
Delicious Baked Potato Soup like Grandma Makes
  1. 4 to 5 medium sized potatoes, scrubbed and diced into 1/4 inch pieces ( you do not have to peel potatoes unless you would like to)
  2. 3 carrots
  3. 1 medium chopped onion
  4. 3 T butter or margarine
  5. 3 T all-purpose flour
  6. 1 1/2 c. lowfat milk or evaporated skim milk
  7. 4 c. chicken broth ( you may use chicken boullion or chicken base)
  8. 2 c. water
  9. 1 T parsley flakes, dried or fresh (optional)
  1. 1. Spray inside of slow cook pan lightly with spay oil.
  2. 2. Place cubed potatoes and sliced carrots in slow cooker.
  3. 3. Melt butter or margarine in medium size sauce pan. Add onions and saute until transclucent in color.
  4. 4. Make a white sauce by whisking in flour to the butter and onions. Brown this mixture for 3 to 5 minutes. Gradually add the milk into this mixture. Keep stirring until this is thickened.
  5. 5. Pour white sauce over vegetables in slow cooker. Carefully add the chicken broth and water.
  6. 6. Set slow cooker to low and cook for 6-7 hours until potatoes carrots are fork tender. You may add more liquid, either milk or water if it is too thick. Season with pepper and salt to your liking.
  1. Note: If you do not have time to make a white sauce, add your favorite can of creamed soup and add a cup of milk with it. Also, if you like cheese, stir in 1/4 to 1/2 cup of mild cheddar right before serving. You may also garnish with turkey bacon and low-fat/non-fat sour cream.
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About the author

Ranae Aspen

Ranae Aspen graduated from UNL/UNO with her BS in Consumer Science and Education in 1991and with her Masters of Applied Science in Ag Leadership and Community Nutrition from UNL in December of 2012. Ranae has enjoyed careers in the Health Food industry and in the field of Human Services assisting low-income families with self-sufficiency and nutrition.
She and her husband Dan have two children, Daniel, 15 and Leslie 13. Ranae and family live on a small acreage and they are establishing a fruit orchard, they garden. They share their acreage with their dog Sampson, numerous cats and chickens. Life is busy and Ranae’s passion for sustainable agriculture and nutrition is evident with her blog, Eating Healthy in a Tough Economy, h and in her daily life. Julia Child once said, “Find something you’re passionate about and keep tremendously interested in it.” This describes Ranae, her passion runs deep and she loves to share it with the community.