Slow Cooker Potato Soup
Kristina
ingredients
- 6 slices bacon, cut into 1/2 inch pieces
- 1-2 Tbsp butter
- 1 onion, finely chopped
- 21 oz. chicken broth
- 2 cups water
- 5 large potatoes, diced
- 1 tsp salt
- 1/2 tsp dried dill weed
- 1 clove of garlic
- 1/2 tsp pepper
- 1/2 cup all purpose flour
- 2 cups heavy cream
- 1 (12 fl. Oz.) can evaporated milk
- 6 oz. Velveeta Cheese
directions
- 1
Part 1:
- 2
Sauté onion in some butter over medium-high heat until soft.
- 3
Place onion in slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, garlic, and pepper. Cover and cook on low 6 to 7 hours.
- 4
Cook the bacon separately, drain on paper towel, and refrigerate until ready to serve as topping.
- 5
Part 2 (30 mins before serving):
- 6
Test to make sure potatoes are done. If not done, turn on high for awhile to make sure potatoes are done. In a small bowl, whisk together the flour and heavy cream. Stir into the soup along with the evaporated milk and Velveeta Cheese. Cover, and cook another 30 minutes before serving.
Source: Kristy
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