Loaded potato soup
The ultimate winter comfort food – enjoy a big bowl of this hearty soup.
8 large potatoes, peeled and cut up
1 medium onion, finely diced (1 cup)
750ml chicken stock
1 cup milk
Salt and freshly ground black pepper, to taste
⅓ cup butter
⅓ cup all-purpose flour
½ cup sour cream
1½ cups shredded cheddar cheese
1 cup bacon, cooked and diced or crumbled
4 spring onions, diced
1. Add the potatoes, onion, chicken stock and milk to a slow cooker and season with salt and pepper to taste. Cover with the lid and cook on high for four hours or on low for eight hours (poke the potatoes with a fork to make sure that they're soft).
2. Ladle out two cups of liquid from the soup mixture into a measuring jug and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly for two minutes.
4. While whisking, slowly pour the two cups of liquid into the butter mixture (it will thicken quickly).
5. Pour the butter mixture into the slow cooker and stir to blend. If desired, mash the potatoes with a potato masher to break them down into smaller pieces or use a blender to puree. Cover and cook on high until thickened, about 10 minutes.
6. Turn to warm and stir in the sour cream.
7. Serve warm topped with cheddar, bacon and spring onions or mix these ingredients into the soup.