It was a snowy morning here in Colorado, but by afternoon, the sun was shining and blue sky hung over the snowy landscape. Still, it was the perfect day for crock-pot Hearty Potato Soup. I’m happy to share the recipe, which is pretty much like the soup my mom used to make when I was a kid, with a little tweaking by me.
Plus, this gave me the chance to practice some photo-editing using the Vignette feature in Photoshop Elements.
Hearty Potato Soup
Two huge sweet onions, chopped and sautéed in 2-3 TBSP butter (or bacon grease) in a skillet until golden brown.
Then add to the onions
3 TBSP flour
1 cup of water. Bring to a boil and stir until thickened. Then place in a crock-pot.
- 32 oz. box (4 cups) of Swanson’s chicken broth
- 2-3 large Russet potatoes peeled and cut into small chunks
- 1 1/2 cups of mashed potato flakes
- 6 slices of cooked thick-sliced bacon, crumbled
- 1/2 tsp. salt
- 3/4 tsp. pepper
- 1/2 tsp. basil
- 1/8 tsp. thyme
- 1 cup of water.
Add the above to the crock pot, cover and cook for 3 to 3.5 hours on high or 6-8 hours on low or until potatoes are tender.
Then stir in 1 cup of half and half cream and heat for another 20-30 minutes.
Serve soup in bowls and garnish with cheddar cheese and chopped green onions.
This is so yummy and makes a hearty meal for a cold winter’s night. Enjoy!