Crock-Pot Potato Soup Recipe
This recipe takes a little more time since there is some sautéing to be done before cooking in the slow cooker. You could skip this step and just dump everything in the slow cooker, but cooking before hand brings together the flavors a little better.
Servings Prep Time
6people 30minutes
Cook Time
6hours on HIGH or 10 hours on LOW
Servings Prep Time
6people 30minutes
Cook Time
6hours on HIGH or 10 hours on LOW
Ingredients
Soup Base
  • 32ounces low-sodium chicken broth
  • 1 1/2pounds potatoesdiced into 1/4 inch cubes; skin optional
  • 1pound carrotsdiced small
  • 1cup white winechardonnay or other dry white wine
  • 8ounces baconcooked and chopped
  • 4ounces hamdiced
Sauté
Thicken With
Instructions
  1. In a 6 quart or larger slow cooker, combine together the chicken broth, potatoes, carrots, wine, cooked bacon and ham.
  2. In a larger frying pan on the stove-top sauté the butter, garlic, onion, Worcestershire sauce and spices until the onion is cooked and translucent.
  3. To your frying pan add 1/2 cup flour and 1/2 cup cream to thicken into a roux. Add mixture mixture to slow cooker and stir to combine.
  4. Cover and cook for 6 hours on HIGH or 10 hours on LOW or until potatoes are soft.
  5. During the last 30 minutes of cooking mix together in a bowl the 2 cups of milk, 1 cup of cream and 1/4 cup flour and stir together with a fork until there are no lumps. Add mixture to soup in slow cooker and stir to combine.
  6. Recover and continue to cook for the remaining 30 minutes until thickened.
  7. Garnish bowls with diced green onions before serving if desired.

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