Food · January · Recipes

Don’t eat the picture…


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!


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