Slow Cooker Loaded Baked Potato Soup by
4 cups potatoes, peeled and diced (about 3-4 large Russet) 1 small onion, chopped 1/2 stack of celery, diced finely 3 cups chicken broth 4 Tablespoons butter 1/4 cup flour 1/4 cup sour cream 1 & 1/2 cups milk salt and pepper to taste optional topping: Bacon, cooked and crumbled 1 & 1/2 cups shredded cheese green onions
Add potatoes, onion, celery and chicken broth to slow cooker. cook on low for 4-6 hours or high for 3-4 hours until potatoes are tender. About 30 minutes before done, In medium saucepan, melt butter. Whisk in flour and cook until bubbly. Slowly add sour cream and milk. The mixture should be thick. Add this mixture to the soup and stir. Continue to cook in slow cooker for 20-30 minutes. Serve with toppings, or you can add them to the soup.