Crock-Pot Potato Soup

Crock-Pot Potato Soup

This 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…

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Crock-Pot Potato Soup

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.

• Course Soups and Stews

Print Recipe Crock-Pot Potato Soup 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. Course Soups and Stews

Rating	Votes: 0 Rating: 0 You: Rate this recipe!
Servings	6

Ingredients

• Soup Base
• 32 ounces chicken broth
• 1 1/2 pounds potatoes diced into 1/4 inch cubed; skin optional
• 1 pound carrots diced small
• 1 cup white wine chardonnay or other dry white wine
• 8 ounces bacon cooked
• 4 ounces ham diced
• Sauté
• 3 to 4 tablespoons butter
• 5 cloves garlic minced
• 1 cup onion finely diced
• 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
• 1 cup all-purpose flour
• 1 cup cream may also use half & half
• Cream Base For Soup
• 2 cup milk

Servings:

Ingredients Soup Base 32 ounces chicken broth 1 1/2 pounds potatoes diced into 1/4 inch cubed; skin optional 1 pound carrots diced small 1 cup white wine chardonnay or other dry white wine 8 ounces bacon cooked 4 ounces ham diced Sauté 3 to 4 tablespoons butter 5 cloves garlic minced 1 cup onion finely diced 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 1 cup all-purpose flour 1 cup cream may also use half & half Cream Base For Soup 2 cup milk Servings:

Rating Votes: 0 Rating: 0 You: Rate this recipe! Servings 6

Instructions

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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