OK - so not in Phoenix but somewhere there will be snow in AZ today. I love the snow as long as I can go home and not have to live in it all the time. Although I do have to say, it would be ok if you could have cottage in the snow with a warm fireplace and a cup of hot chocolate and some potato bacon soup.
This one is really easy because it is done in the Crock Pot ! ! I love most things in the crock pot because you can put it on and come back later and it's ready. Perfect dinner if you are always on the go.
Hope you enjoy this one. Let me know what you think.
Crock Pot Potato Soup
8 cups peeled and diced potatoes
1/2 cup diced carrots
1/2 cup 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
1/2 pounds bacon, cooked and crumbled (plus extra for topping)
5 tablespoons flour
1 package cream cheese (8 oz. package)
Optional:
Cheddar Cheese for topping
In a large slow cooker, combine all ingredients, minus the flour and cream cheese. Add salt and pepper to taste.
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.
If you like your soup a little thicker, you can scoop out about a cup or two of the soup into a separate bowl. Add the flour, whisk constantly to avoid lumps. Then as you are stirring the soup, add bowl of soup with flour back into the crock pot. Replace the lid and allow the soup to cook for another 20-30 minutes (or until you’re ready to serve).
Add a little bit of shredded sharp cheddar cheese and a few chopped green onions and tomatoes on top, and you will be amazed. Extra bacon isn't bad either.
Enjoy !
Charlene
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