Crockpot Baked Potato Soup
This is a wonderful, thick recipe for Baked Potato Soup. The prep time is more
than an average crockpot recipe, but is well worth it.
3 tbsp. Margarine
2 cups chopped White Onion
2 tbsp. all-purpose Flour
4 cups chicken stock
2 cups Water
1 1/2 cups Instant Mashed Potato Flakes
1 tsp. salt
3/4 tsp. pepper
1/2 tsp. basil
1/8 tsp. thyme
1 cup half-n-half
1/2 cup shredded Cheddar
1/2 lb. bacon, cooked & cubed
2 green onions, chopped
Peel and dice potatoes to small pieces and boil until done (10 minutes boiling).
Drain. Meanwhile, cook bacon (as much as you want) and chop onions. Melt
margarine in skilled and sauté onion until tender.
Take one cup of water and add 2 tbsp. flour in a jar (or similar container) and
SHAKE. Add this mixture to the butter/onions. It will make a roux; keep it
moving over low heat. Quick now!
Put drained potatoes, chicken stock, 1 cup water and roux in crockpot. Stir!
Now, crumble bacon and add (or put on top when serving if desired) along with
the half & half, pepper, basil, salt, and potato flakes. Stir some more -- it
should be fairly thick.
Cook on LOW for 6 hours. or on HIGH for 3 hours.
Serve with cheddar cheese on top and green onions if desired. Serve with a hot
French loaf (sourdough also good) and plenty of soft butter!