Creamy Potato Soup Recipe

This soup is made in the crockpot which will not only make it a hit with the family but also mom. It features bacon, potatoes and a creamy sauce that is reminiscent of a New England thick chowder. Garlic and dill weed give it a distinct flavor that is sure to make it a hit with your family.

Ingredients -

¼ lbs Bacon Slice Cut Into ½ Inch Pieces
1 Yellow Onion, Chopped Finely
2 10.5 oz Cans Your Favorite Chicken Broth
2 Cups Water
2 cups Half-and-Half Cream
1 12 oz Can Evaporated Milk
5 Large Potatoes, Diced Into ½ Inch Cubes Or On even For A More Rustic Soup
½ tsp Kosher Salt
½ tsp Dried Dill Weed
½ tsp Ground White Pepper Or To Taste
½ tsp Granulated Garlic
½ Cup Flour Sifted

Preparation:

Cook the bacon and onion in a skillet till cooked onion and bacon should be lightly browned do keep the bacon chew not crisp. Drain off the extra grease and transfer the mixture to the crockpot. Add the potatoes.

Next stir in the chicken broth, water, dill weed, white pepper till well mixed and cover the crocpot. Cook the mixture on low for 6 to 7 hours or till potatoes are tender. Stir the soup ever so often to blend ingredients and spices.

In a medium class bowl whisk together the half-and-half and flour till well blended without lumps. Whisk in the evaporated milk till well blended.

Add the milk, half-and-half and flour mixture to the creamy potato soup stirring till the milk mixture is well mixed with the soup.

Return the cover to the crockpot and continue cooking approximately 30 minutes before serving. Soup is nice garnished with chopped chive on top of the soup.

Serve with Garlic Breadsticks. Serve with a ranch and romaine lettuce salad with grape tomatoes and cucumber with garlic bread croutons.

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