Crock Pot Potato Soup


(Serving size: )


+ Add To Shopping List
1/2 cup all-purpose flour
6 slices bacon, cut into 1 inch strips
12 ounces can evaporated milk
1 carrot, chopped
3 stalks celery, chopped
1/2 teaspoon dried dill weed
6 cloves garlic, chopped
6 green onions, chopped
6 green onions, chopped
1/2 teaspoon ground white pepper
2 cups half-and-half cream
1 LARGE can chicken broth
1 onion, chopped
5 potatoes, diced
2 cups shredded cheddar cheese
2 cups shredded cheddar cheese


Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown, set aside. Saute aromatics until soft. Drain off excess grease.

Transfer the mixture to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.

In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Top with cheese, onion and bacon.

Created date

August 2015