green onion, cheese, sour cream, bacon bits
1. Combine the onions and garlic in a microwave safe bowl. Drizzle with the oil. Microwave for about 4 minutes, stirring every 90 seconds. Add the onions to the slow cooker.
Add potatoes, bay leaf, salt, water and bouillon to slow
Cover and cook on LOW for 6-8 hours or HIGH for 3-4, or until potatoes
are cooked through.
Prepare a roux. Melt butter over low heat in a skillet.
Slowly add in the flour and whisk. After butter and flour are
combined, slowly add in milk and tablespoon at a time. Continue whisking.
When roux is thickened up slowly add in 1 cup hot soup (add in just the
liquid part of the soup). Whisk until thickened. Stir in another
cup of soup (again just the liquid) and keep whisking until thickened. Do
this another 2 times. When you have a nice thick creamy sauce, add it all
back into the slow cooker. Stir. Salt and pepper to taste.
Ladle into bowls and then add toppings.
P.S. Like comforting slow cooker soups? Try these other popular favorites too!
Click on the picture to get the recipe: