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!
- 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)
- 3 carrots
- 1 medium chopped onion
- 3 T butter or margarine
- 3 T all-purpose flour
- 1 1/2 c. lowfat milk or evaporated skim milk
- 4 c. chicken broth ( you may use chicken boullion or chicken base)
- 2 c. water
- 1 T parsley flakes, dried or fresh (optional)
- 1. Spray inside of slow cook pan lightly with spay oil.
- 2. Place cubed potatoes and sliced carrots in slow cooker.
- 3. Melt butter or margarine in medium size sauce pan. Add onions and saute until transclucent in color.
- 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. Pour white sauce over vegetables in slow cooker. Carefully add the chicken broth and water.
- 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.
- 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.