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.
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.
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 16|
|Calories from Fat: 198 (61%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 67.8mg||21 %|
|Sodium 353.1mg||12 %|
|Potassium 497.9mg||13 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 22.1g|
|Protein 8.8g||13 %|
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Calories per serving: 327
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