Crock-Pot Potato SoupThis recipe comes from my friend and business partner Julie Parrish. Julie is a great cook and used to own a spice company so she really has a knack for combining flavors and making a tasty dish. Julie is new to crock-pot cooking and just got her first crock-pot but she says that her family loved this recipe for potato soup that she did up in her slow cooker. Julie is an avid gardener and a few years ago turned much of her suburban yard into edible plants (envious!) and her and her kids just harvested potatoes out of her garden so she needed a recipe to us up some of that harvest. Here it is…

Crock-Pot Potato Soup
Recipe Type: Soups & Stews
Author: Julie Parrish
Prep time: 30 mins
Cook time: 6 hours
Total time: 6 hours 30 mins
Serves: 6
This recipe takes a little more time since there is some sautéing to be done before cooking in the crock-pot. You could skip this step and just dump everything in the crock-pot but cooking before hand brings together the flavors a little better.
  • 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
  • Sauté
  • 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
  1. In the crock pot combine broth, potatoes, carrots, wine, bacon and ham.
  2. In a fry pan, sauté the butter, garlic, onion, Worcestershire sauce and spices until the onion is cooked.
  3. 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.
  4. Cook for either 6 hours on high, or 10 hours on low or until potatoes are soft.
  5. 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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