This is a delicious, easy slow cooker recipe. Throw together in the morning, and you have the perfect meal for evening. Serve with hot rolls, and a crispy green salad. *Note: When the soup in the crock pot is done, I also stir in 1 cup grated Cheddar Cheese, to make Cheesy Baked Potato soup. It’s delicious as is though. Enjoy!
You will need:
2 potatoes
3 T. butter
2 C. chopped white onion
2 T. all-purpose flour
4 C. chicken stock
2 C. water
1 1/2 C. instant mashed potato flakes
1 t. salt
3/4 t. pepper
1/2 t. basil
1/8 t. thyme
1 C. half-n-half
1 cup shredded cheddar cheese
1/2 lb. bacon, cooked and crumbled
2 green onions, chopped (opt)
Directions:
Peel and dice potatoes and boil until almost tender. Drain. Meanwhile, cook bacon and chop onions. Melt butter in skillet and saute onion until tender. Mix one cup of water with 2 T. flour. Add this mixture to the butter/onions. Stir to blend well. It should thicken the mixture some. Put drained potatoes, chicken stock, 1 cup water and onion mixture in crockpot. Add bacon, half & half, pepper, basil, salt, and potato flakes. Stir. Cook on LOW for 6 hours or on HIGH for 3 hours. Serve with cheddar cheese on top and green onions if desired.