We love this potato soup! Perfect for those cool evenings.
- 8 cups Diced Potatoes (peeled)
- ½ cups Diced Carrots (I put my carrots & celery in the food processor to mince)
- ½ cups Diced Celery
- 3 cans Chicken Broth, 14 1/2 Oz Each
- 1 can Cream Of Chicken Soup (10 Oz. Can)
- 1 Tablespoon Parsley
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 clove Garlic, Minced
- ½ pounds Bacon, cooked and crumbled
- 5 Tablespoons Flour
- 1 package Cream Cheese (8 Oz. Package)
In a large slow cooker/crock pot, combine all above ingredients, minus the flour and cream cheese. Salt and pepper to taste. (You can opt to add the bacon at the end as a “garnish”, but I always just throw it in at the beginning.)
Cook on low for 8-10 hours, or until potatoes are done.
About an hour before you serve the soup, add the cream cheese. Stir until blended. (The cream cheese adds a whole ‘nother dimension to this soup…so wonderful!)
We always like our soup thick, so you can scoop out about a cup or two of the soup into a separate bowl. Add the flour, whisking constantly to avoid any lumps. Then as you are stirring the soup, add flour/soup mixture back into the slow cooker. Replace lid and allow the soup to cook for another 20-30 minutes (or until you’re ready to serve).