Ready in 7 hours
Every time I make this, I get asked for the recipe. My family prefers this recipe over any restaurant's potato soup. Serve this with shredded cheese, bacon, and/or green onions as toppings. Someone at church also added sour cream to make it like a loaded baked potato.
"It turned out great! I listened to the other reviews and made a few changes of my own. I went 5 hours on low for the crock pot before going to part 2. I used 13 small/medium russet potatoes. I added 2 cups of cheddar instead of the velveeta. I used a package of instant potatoes instead of the four / heavy cream. I had no garlic cloves so I used garlic powder.
I used an immersion blender to get it "semi-chunky." Personal preference there."
Sauté onion in some butter over medium-high heat until soft.
Place onion in slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, garlic, and pepper. Cover and cook on low 6 to 7 hours.
Cook the bacon separately, drain on paper towel, and refrigerate until ready to serve as topping.
Part 2 (30 mins before serving):
Test to make sure potatoes are done. If not done, turn on high for awhile to make sure potatoes are done. In a small bowl, whisk together the flour and heavy cream. Stir into the soup along with the evaporated milk and Velveeta Cheese. Cover, and cook another 30 minutes before serving.
clanlaing 1m agoSo GOOD!! Perfect fall/winter comfort food!! Tweak the ingredients if you will, but for me and mine this is just right as is. Enjoy!
tonygeigle 1y agoThis was one of the best potato soup recipes I have had. I left out the dill. But my wife and I LOVED it very tasty dish and full of flavor. Will make it again.
alicampbell16 1y agoAwesome recipe did my own tweaking but my picky 7 year old loves it so ill make it again!
Bobbereight 1y agoIt turned out great! I listened to the other reviews and made a few changes of my own. I went 5 hours on low for the crock pot before going to part 2. I used 13 small/medium russet potatoes. I added 2 cups of cheddar instead of the velveeta. I used a package of instant potatoes instead of the four / heavy cream. I had no garlic cloves so I used garlic powder. I used an immersion blender to get it 'semi-chunky.' Personal preference there.
mtjulietbadger 1y agoExcellent recipe. I cooked on high.
cmady 1y agoPurtty good. Only thing I didn't have in the pantry was dill. When my 2 year old son covers his face in it, that means its good!
traindude 1y agoThe only thing I would change about this is only use 1/2 cup of flour. It came out a little flourier with a full cup(the reason for 4 instead of5 stars). When you are ready to serve try putting a some sour cream bacon and some shredded cheese on top oh don't forget the green onions. Is just right for a rainy day
humidmarlin 1y agoAWESOME!!!
humidmarlin 2y agoThis is an awesome recipe!!! A new favorite at my house!!!!!
emily_thompson_9469 2y agoAwesome receipe! Very easy and filling. I added shredded carrots & celery and used 9 potatoes. I left out the dill (none on hand). This will definitely be a keeper. Awesome receipe! Definitely a keeper. I added celery and shredded carrots as well as used more potaotes. I didn't have any dill on hand. Still turn out wonderful!