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Name: slow cooker potato soup
Prep time: 30 min
Cook time: 8 h 20 min
Total time: 8 h 20 min
Yield: 8
Cuisine: not set
Ingredients: 1 onion; 2 stalks celery; 2 carrots; 1 tablespoon garlic minced; 3 pounds potatoes; 6 cups chicken or turkey broth; salt and pepper; 2 cups milk; 1/4 cup all purpose flour; 3 slices bacon

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INGREDIENTS

1 onion
2 stalks celery
2 carrots
1 tablespoon garlic ; minced
3 pounds potatoes
6 cups chicken or turkey broth
salt and pepper
2 cups milk
1/4 cup all purpose flour
3 slices bacon

INSTRUCTIONS

Prepare 6 cups of chicken broth by dissolving the chicken base in 6 cups of water (or use homemade or store bought broth). Add to the slow cooker. Add some freshly cracked black pepper (about a ¼ tsp). Secure the lid on the cooker and cook on high for approximately 8 hours (give or take an hour).

Open the slow cooker and test the potatoes for tenderness. They should be very soft. The onions and celery should also be very soft and transparent. Whisk ¼ cup of flour into 2 cups of milk and then stir that mixture into the soup. Secure the lid once more and let cook on high for another 30 minutes.

After 30 minutes, the soup should once again be bubbling. It needs to be bubbling for the flour to have it’s full thickening power. Use a potato masher, immersion blender, or a hand mixer to “mash” the potatoes. Or, you can transfer half of the soup to a blender and puree (be careful, it’s HOT) until smooth and then stir it back in to the rest. Taste the soup and add salt as needed (about one teaspoon). Serve hot.

NOTES

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slow cooker potato soup

1 onion
2 stalks celery
2 carrots
1 tablespoon garlic minced
3 pounds potatoes
6 cups chicken or turkey broth
 salt and pepper
2 cups milk
1/4 cup all purpose flour
3 slices bacon

Finely dice the celery and onion. Peel the carrots and then grate them on a cheese grater. Mince the garlic or use pre-minced from a jar. Add all of this to the slow cooker. Clean the potatoes well, cut into one inch cubes or smaller, and add them to the slow cooker.
    Prepare 6 cups of chicken broth by dissolving the chicken base in 6 cups of water (or use homemade or store bought broth). Add to the slow cooker. Add some freshly cracked black pepper (about a ¼ tsp). Secure the lid on the cooker and cook on high for approximately 8 hours (give or take an hour).
    Open the slow cooker and test the potatoes for tenderness. They should be very soft. The onions and celery should also be very soft and transparent. Whisk ¼ cup of flour into 2 cups of milk and then stir that mixture into the soup. Secure the lid once more and let cook on high for another 30 minutes.
    After 30 minutes, the soup should once again be bubbling. It needs to be bubbling for the flour to have it’s full thickening power. Use a potato masher, immersion blender, or a hand mixer to “mash” the potatoes. Or, you can transfer half of the soup to a blender and puree (be careful, it’s HOT) until smooth and then stir it back in to the rest. Taste the soup and add salt as needed (about one teaspoon). Serve hot.

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Nutrition

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Serving Size: 1 Serving (452g)
Recipe Makes: 8 Servings

Calories: 256
Calories from Fat: 64 (25%)

Amt Per Serving		% DV

	Total Fat 7.1g	9 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 0.8g
Cholesterol 13.1mg		4 %
Sodium 415.1mg		14 %
Potassium 1061.3mg		28 %
Total Carbohydrate 39.5g		12 %
	Dietary Fiber 5.4g	21 %
	Sugars, other 34.2g
Protein 9.1g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 256

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