When we were home in Transylvania this month, I really liked the idea that every meal began with a pot of really good homemade soup. My Sisters-in-law and my mother-in-law make a fresh from scratch pot of soup every single day to serve with the main meal at one o’clock and one day we had a fabulous potato soup.
I came home and found this recipe for Crockpot Potato Soup and tweaked it a bit to my taste (I’m dairy free so I omitted the cream cheese and the cream of chicken soup) and boy is it so, so good!
Crockpot Potato Soup
Prep time
Cook time
Total time
Author: Jaime @BloomWhereHePlantsYou.com
Ingredients
- 8 cups potatoes - peeled and diced
- ½ cup diced carrots
- ½ cup diced celery
- 3 cans chicken broth, 14.5 oz. each
- 1 tablespoon parsley
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 clove garlic, minced
- ½ pound bacon, cooked and crumbled
- 5 tablespoons flour
- Optional Toppings: shredded cheddar cheese, green onions, fresh parsley, bacon
Instructions
- Add all ingredients (except the flour) to the slow cooker and cook on low for 8-10 hours.
- About an hour before serving, scoop out a cup or two of the soup liquid into a separate bowl. Add the flour and whisk constantly to eliminate any lumps. Add the flour/soup mixture back to the slow cooker and cook for another 20-30 minutes.
2016 UPDATE: I make this soup every Thanksgiving and Christmas and it is always a crowd pleaser!
Leave a Reply