Creamy Potato Soup
Creamy, smooth and delicious, with or without the garnish, this just may be the easiest, yummiest potato soup you've ever served up!
- 6 slices bacon
- 1 med onion
- 2 10.5 oz cans condensed chicken broth
- 2 cups water
- 5 large potatoes, peeled and diced
- ½ tspn salt
- ½ tspn dried dil weed
- ½ tspn ground white pepper substitute black pepper OK
- ½ cup all-purpose flour
- 2 cuyps half and half
- 1 12-oz can evaporated milk
- Grated cheese, bacon bits, chopped green onion, optional garnish
In a small skillet over high heat, sauté the onion with the bacon until bacon is evenly browned.
Drain off excess grease and place bacon and onions into slow cooker along with the chicken broth, water, potatoes, salt dill weed and pepper. Cover.
Cook on Low for 6 to 7 hours, stirring half way through.
In a small bowl, whisk together the flour and half and half.
Stir into the soup along with the evaporated milk.
Cover and slow cook for another 30 minutes before serving.
Optional garnish: Grated cheese, bacon bits, and chopped green onion. Enjoy!
Calories: 292kcal | Carbohydrates: 64g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 59mg | Potassium: 1332mg | Fiber: 7g | Sugar: 3g | Vitamin C: 62mg | Calcium: 43mg | Iron: 3mg