Crockpot Potato Soup using a roux, not cream of chicken soup. You can pronounce all of the ingredients in this soup and control the salt.
Prep Time45 minutesmins
Cook Time8 hourshrs
0 minutesmins
Total Time8 hourshrs45 minutesmins
Course: Lunch, Main, Main Dish, Sides
Cuisine: American
Keyword: crockpot potato soup, crockpot potato soup with milk, crockpot potato soup without cream of chicken, how to make crockpot potato soup, potato soup slow cooker
Add water, diced potatoes, diced onions, onion powder, salt and chicken base to crockpot. Cook on low for 6-8 hours or until potatoes are tender.
About 30 minutes to an hour before the potatoes are done, fry up your bacon and drain. Set aside to cool.
When the potatoes are tender, start making the roux. Melt the butter in a skillet on med/low heat. (I reused my skillet I fried my bacon in after draining the grease) Slowly add the flour with a whisk. After the butter and flour are combined (it will be thick), add the milk, about a tablespoon at a time. Keep whisking until combined and thickened. This is what it should look like at this point.
Start adding 1 cup of the broth from your potatoes. Add in slowly and continue to whisk.
Repeat the above process 1 cup at a time until almost all of your broth is gone. I managed to get 3 cups of broth.
Once the sauce is creamy, pour it back into the crockpot with the potatoes. Stir and you're ready to serve.
Add your desired toppings. Enjoy!!
Notes
ITEMS/INGREDIENTS USED IN RECIPE - If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.