Ingredients:
- 4 cups peeled and chopped potatoes
- ¾ cup diced onion
- 4 cups chicken broth
- ½ tablespoon salt
- ½ tablespoon pepper
- 4 tablespoons butter
- ¼ cup flour
- 1 ½ cups heavy cream
- ¼ cup sour cream
- shredded cheese, for serving
- cooked chopped bacon, for serving
- chopped scallion, for serving
Instructions
- Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker.
- Set it to low for 6 hours or high for 4 hours.
- In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened.
- When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
- Serve with shredded cheese, bacon and chopped scallions.
The Story:
As you can see, I’m not one of those annoying bloggers who make you read a whole story before you get the recipe. I hate that, too. You’re welcome.
This is a great cold/rainy day recipe, especially for winter evenings. Hearty enough for a carnivore husband who has worked outside all day and needs something hot and filling. Yummy enough to not scare off the kids. And your house will smell mouthwatering all day a this cooks.
We think that customizing the toppings to suit each person’s taste is the fun part of this dish. No one in my family believed how easy it actually was to make, until they saw the video 😉 As you’ll also notice in the video and photo above, the Pinot Grigio was not actually listed as a soup ingredient. That was just for mama!
I would love for you to give this recipe a try and let me know what you think. Better yet, give it your own spin and report back how your tweaks worked out so I can try them out, please. And be sure to include photos.
Would you be interested in a full-length step-by-step video of how to make it? Let me know in the comments and I’d be happy to film it for you!
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