Crockpot Potato Soup

Here's another frugal and delicious crockpot soup that is not just perfect for fall weather but really any season! It is packed with flavor (savings!). If you are trying to save money, serving soup recipes will stretch out your meals. You can serve this tasty crockpot potato soup with Cheddar Jalapeno Bread or our super-easy French Bread Recipe. My family loves this soup and it is on my go-to menu items that always get a repeat.

Instead of using raw bacon (which is ridiculously expensive right now), I used Member's Mark Bacon bits that I got from Sam's Club. You can always use Turkey bacon or skip it altogether. With or without the bacon, this crockpot potato soup will still end up delicious. My kiddos ended up packing the eft-over for their lunch the next day. We use Thermos Lunch Funtainer to keep their soup warm until it is time for lunch.

Ingredients:

5 large russet potatoes, peeled and diced

1 small to medium-size onion, chopped

3 stalks of celery, chopped

3 cups chicken broth or stock. Try this Gut-Healing Chicken Stock Recipe

1 cup milk

1 tbsp of flour

1/2 cup heavy cream

2 tbsp butter

1 tbsp garlic, minced

2 tsp, dried chives

salt and pepper

Toppings: shredded cheese, bacon bits, green onions.

Directions:

Combine all of the ingredients in your crockpot except for the milk, heavy cream, flour, and topping ingredients. Mix well. Cook on low for 6 to 8 hrs. High for 3-4 hrs

Whisk the milk and flour together. Pour the mixture into your potato soup. Add the butter and heavy cream. Cook for additional 20 minutes. Add salt and pepper to taste.