Crockpot Potato Soup
Taken from my “Favorites” folder!
This soup may also be cooked in a pot
Servings 6-8
INGREDIENTS:
1/2 pound bacon, chopped
1 large onion, chopped (or use 2 medium onions)
4 large garlic cloves, minced
1/2 teaaspoon crushed red chili flakes
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
2 tablespoons all-purpose flour
6 cups chicken broth
2 medium potatoes, peeled and diced (uncooked)
1-1/2 cups instant mashed potato flakes
1 cup light cream
salt and fresh ground black pepper, to taste
1/3 cup freshly grated Parmesan cheese (or to taste)
shredded cheddar cheese
chopped green onions
INSTRUCTIONS:————————————-
In a skillet cook bacon until crisp; remove to a bowl (do not discard the bacon grease).
To the same skillet add in the onions; cook until softened (about 3-4 minutes, adding in some butter if needed for frying).
Add in garlic, chili flakes dried basil and thyme; cook stirring for 2 minutes.
Add in the flour and stir for 1 minute.
Add in 1 cup chicken broth; bring to a boil stirring constantly for 2 minutes or until thickened.
Transfer the mixture to a crockpot/slow cooker.
Stir in remaining 5 cups of broth, cubed potatoes, potato flakes and cooked bacon; cover and cook on LOW setting for 6-8 hours or until potatoes are tender, seasoning with salt and pepper about halfway through cooking.
At the end of cooking stir in the light cream and Parmesan cheese then heat through.
Ladle into bowl then top with shredded cheddar cheese and chopped green onions.
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The Best potato soup i have ever tasted – bar none,
:O)
This was the best potato soup I have ever eaten! My 8 year old asked for another bowl. I only used three slices of bacon!!! I also used half and half instead of cream. I can’t wait to have lunch tomorrow!!