Sara Kinsinger Stuarts Draft, VA

Prep. Time: 20 Minutes
Cooking Time: Hours

Ingredients

  • 26-oz. can condensed tomato soup, plus 6 ozs. water to equal 1 quart
  • ½ tsp. salt, optional
  • half a stick (4 Tbsp.) butter
  • 8 Tbsp. flour
  • 1 quart milk (whole or reduced-fat)

Ideal Slow Cooker Size: 4-Quart

Method

  1. Put tomato soup, salt if you wish, and butter in slow cooker. Blend well.
  2. Cover and cook on High for 1 hour.
  3. Meanwhile, place flour and 1 cup milk in 2-quart microwave-safe container. Whisk together until big lumps disappear. Then whisk in remaining milk until only small lumps remain.
  4. Place flour-milk mixture in microwave and cook on High for 3 minutes. Remove and stir until smooth. Return to microwave and cook on High for another 3 minutes.
  5. Add thickened milk slowly to hot soup in slow cooker.
  6. Heat thoroughly for 10 to 15 minutes.

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