Crockpot Potato Soup

28 Jan

This is definitely the best – and easiest – potato soup recipe I’ve ever made!  (I wish I could remember where I got the recipe.)  Sometimes I add corn to make it more of a chowder.  We like to eat it with Hawaiian rolls, and I usually skip the bacon to make it vegetarian for my hubby.

INGREDIENTS:

  • 6 potatoes, peeled and diced
  • 1 cup chopped onion
  • 2 carrots, thinly sliced
  • 2 ribs celery, thinly sliced
  • 4 cups chicken broth or vegetable broth
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 1/4 cup all-purpose flour
  • 1 1/4 cups cream or half-and-half
  • real bacon bits, optional

DIRECTIONS:

1)  Combine potatoes, chopped onion, carrots, celery, broth, basil, parsley, salt, and pepper in a slow cooker.

2)  Cover and cook on HIGH for 3 hours, or until vegetables are tender.

3)  Stir together flour and cream or half-and-half; stir into soup.  (This would also be the time to add corn.)

4)  Cover and cook 30 minutes longer or until hot. If desired, sprinkle bacon bits over each serving.

Makes about 2 quarts

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