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.
Author: Julie Parrish
Recipe type: Soups & Stews
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
Cup Half N' Half Creamer Or Whole Cream
Cream Base For Soup
2 Cups Milk
1 Cup Half N Half Creamer Or Whole Cream
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!
Recipe by Crock-Pot Ladies at http://crockpotladies.com/recipe-categories/soups-stews/crockpot-potato-soup/