Crockpot Potato Soup

11 Jul

Ingredients:

  •   6 potatoes, peeled and diced
  •   1 small onion, chopped
  •   2 carrots, diced
  •   2 ribs celery, thinly sliced
  •   4 cups chicken broth
  •   1/2 tsp dried basil
  •   1 tsp dried parsley flakes
  •   1 tsp salt, or to taste
  •   1/2 tsp pepper
  •   3/4 cups cream or half-and-half
  •   4-6 T instant potato flakes
  •   crumbled bacon, optional

Combine potatoes, chopped onion, carrots, celery, chicken broth, basil, parsley, salt, and pepper in a slow cooker.

Cover and cook on LOW for 3 hours, or until vegetables are tender (My slow cooker runs hot so I will move it to KEEP WARM for a couple of hours after that).

Stir cream or half-and-half into soup.  Cover, switch setting to HIGH and cook 30 minutes longer or until hot. Add 4 T potato flakes;  add additional potato flakes in one tablespoon increments until desired consistency is reached (allow a few minutes between each addition to allow flakes to thicken).

If desired, sprinkle bacon bits over each serving.
Makes about 2 quarts.

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