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Recipe for:

Creamy Potato Soup in a Crockpot

*It's Poppo Tested!

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 Creamy Potato Soup in a Crockpot

Here is a unique recipe for creamy potato soup, that makes a hearty meal on a chilly day. Poppo says that this soup is "Umm-umm good!"

You’ll need:

  • 2 cans Condensed Chicken Broth (size: 10.5 ounce)
  • 1 can Evaporated Milk (size: 12 ounce)
  • 2 cups Half and Half Cream
  • Bacon, 6 slices
  • Potatoes, 5 large
  • Onion
  • 2 cups water
  • 1/2 tsp dried dill weed
  • 1/2 tsp pepper
  • 1/2 cup all purpose (regular, not bread) flour
  • 1/2 tsp salt, or less (optional)
  • Chives (optional)
  • Crockpot
  • Small mixing bowl
  • Wire whisk

Reduce recipe proportionately for smaller crockpots.

Directions

  • Cut bacon into 1/2 inch pieces.
  • Dice potatoes (Poppo recommends dicing into 1.4 inch cubes)
  • Finely chop onion (use amount of onion to your personal taste, up to 1 onion)
  • Break up dill weed into small pieces

Place bacon and onion in a skillet. Cook over medium high heat until bacon is evenly browned and onions are completely cooked (soft, almost transparent). Drain off excess grease.

Put bacon and onion into the crockpot. Stir in chicken broth, water, potatoes, dill weed, pepper, and salt (if desired).

Cover and cook on low temperature setting for six to seven hours, stirring occasionally.

In a small bowl, blend flour and Half and Half with wire whisk, the stir into soup. Add evaporated milk to soup and stir to blend. Cover and cook on low temperature setting for another 30 minutes.

Before serving, garnish with chives (if desired).

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