A comforting and creamy potato soup made effortlessly in a slow cooker, perfect for cozy evenings.
Wash the potatoes thoroughly and prick them several times with a fork.
Pricking the potatoes helps them cook evenly and prevents them from bursting.
Wrap the potatoes in foil and bake them in a preheated oven at 375°F (190°C) for about 1 hour or until tender.
Check the potatoes by inserting a fork; they should be soft all the way through.
Allow the baked potatoes to cool slightly, then cut them into cubes.
Letting the potatoes cool makes them easier to handle and cut.
In a saucepan, melt the butter over low heat. Stir in the flour until smooth and cook for 1 minute, stirring constantly.
Cooking the flour removes its raw taste and helps thicken the soup.
Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly.
Stirring constantly prevents lumps and ensures a smooth base.
Transfer the milk mixture to a slow cooker. Add the potato cubes, salt, pepper, green onions, crumbled bacon, cheddar cheese, and chicken bouillon granules. Stir to combine.
Mix well to ensure all ingredients are evenly distributed.
Cook on high for 4 hours, stirring occasionally.
Stirring occasionally helps prevent sticking and ensures even cooking.
Stir in the sour cream just before serving. Adjust the consistency with additional milk if needed.
Adding the sour cream at the end preserves its creamy texture and flavor.
Serve the soup hot, garnished with extra sour cream, crumbled bacon, and chopped green onions.
Garnishes add a fresh and appealing touch to the dish.
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