|Crock-Pot Potato Soup||
- Soup Base
- 32 Ounces Chicken Broth
- 1 ½ Pounds Potato (Skin Optional) Diced In ¼ in. Cubes
- Pound Carrots, Diced Small
- Cup Chardonnay Or Dry White Wine
- 6 Slices Of Cooked Bacon, Diced
- 4 Oz. Diced Ham
- 3-4 Tablespoons Butter
- 5 Cloves Fresh Garlic, Minced
- Cup Finely Diced White Or Yellow Onion
- 2 Tablespoons Worcestershire Sauce
- 1 Teaspoon Celery Seed
- 1 Teaspoon Mustard Seed Powder
- 1 Teaspoon Poultry Seasoning
- 1 Teaspoon Thyme
- 1 Teaspoon Parsley
- 1 Teaspoon Paprika
- Thicken With
- Cup Flour
- Cup Half N’ Half Creamer Or Whole Cream
- Cream Base For Soup
- 2 Cups Milk
- 1 Cup Half N Half Creamer Or Whole Cream
- Cup Flour
- In the crock pot combine broth, potatoes, carrots, wine, bacon and ham.
- In a fry pan, sauté the butter, garlic, onion, Worcestershire sauce and spices until the onion is cooked.
- To your sauté pan add ½ cup flour and ½ cup half n half or whole cream to thicken and into a roux. Add spice mixture to crock-pot and stir to combine.
- Cook for either 6 hours on high, or 10 hours on low or until potatoes are soft.
- During the last half hour of cooking add the 2 cups milk, 1 cup half n half or whole cream and 1/4 cup flour, stir to combine and cook 30 more minutes. Garnish with chopped fresh chives and serve!
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