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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).

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