Here’s another yummy recipe for the colder months coming up! Use your crockpot to do your cooking. This recipe is kind of out of my norm. You will be making a roux for the soup and that does take some time and patience. But so worth it in the end.
This Crockpot Potato Soup is good alone, but even better with the toppings. Add some shredded cheese, bacon, sour cream and some green onions and man o man, you’ll be in Heaven.
Here’s a better pic 😉
I made this for Sunday dinner and since the Hubs watching football, it was the perfect meal for him. He just grabbed a bowl and sat in the Living Room watching his game. Happy Hubs!!
I bet you want to take a bite of this! Will you load your potato soup or eat it plain?
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Crockpot Potato Soup
Crockpot Potato Soup. Creamy and delicious. Add toppings for loaded potato soup!
Add water, diced potatoes, diced onions, onion powder, salt and bouillon cubes to crockpot. Cook on low for 6-8 hours or until potatoes are tender.
**My potatoes were diced kinda big.
About 30 minutes to an hour before the potatoes are done, fry up your bacon and drain. Set aside to cool.
When the potatoes are tender, start making the roux. Melt the butter in a skillet on low heat. (I reused my skillet I fried my bacon in after draining the grease) Slowly add the flour with a whisk. After the butter and flour are combined (you will have chunks of it), add the milk, about a tablespoon at a time. Keep whisking until combined and thickened.
This is what it should look like at this point.
Start adding 1 cup of the broth from your potatoes. Add in slowly and continue to whisk.
Repeat the above process 1 cup at a time until almost all of your broth is gone. I managed to get 3 cups of broth.
Once the sauce is creamy, pour it back into the crockpot with the potatoes. Stir and you're ready to serve.