ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crock Pot Potato Soup


(Serving size: )


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Top with cheese, onion and bacon.