I previously had another potato soup recipe on here, but took it down as this one trumps it by a long shot. It takes a bit of prep work, but once you throw it in the crock pot, you're free until dinner time. As usual, I changed the recipe to fit my needs and(I think) made it healthier. I use fresh potatoes and dice them up. The original recipe calls for frozen potatoes, so if you're in a crunch, those would work just fine as well :) Click on the photo to find the original link.
- 6-7 large yukon gold potatoes, washed and diced to roughly 1/2 inch pieces
- 1/2 cup frozen pearl onions (or use fresh, if you like)
- 1 medium stalk celery, diced
- 1 carton (32 oz) chicken broth
- 1 tsp garlic powder
- 1 cup water
- 3 Tbsp potato starch or flour (I use Bob's Red Mill)
- 1 cup milk
- 1 bag (8 oz) shredded cheddar cheese (or some combination you like)
- 1/4 cup bacon pieces
- sliced green onions
2. Cover, cook on low for 6-8 hrs, or high for 3-4 hrs.
3. In a small bowl, mix flour into cold milk. Stir into potato mixture and increase heat setting to high.
4. Cover and cook an additional 20-30 minutes, until the soup thickens. Stir in cheese until melted.
5. Add bacon and green onions as toppings.
Note: You can *always* substitute ingredients that you don't have on hand. In the past, I've used dried celery in place of fresh. Just get the ingredient in there somehow and it'll taste delish!