Creamy Potato Soup - CrockPot

Since I haven't been feeling the greatest this past week I've been making some soups. Earlier in the week I made cabbage soup for the hubby and today I put on a crock pot full of potato soup.

Here's what you'll need

7 slices of bacon (that's what I had, you can use more or less)
2 cans of chicken broth
2 cups of water
5 large potatoes - diced
Black or White Pepper - to taste (I used black)
1/2 Cup all purpose flour
2 cups half and half
1 can of evaporated milk - 12 oz

Directions

1. Place bacon on a microwave safe plate and cover, then cook for 4 minutes. OR fry in the frying pan until evenly cooked. If you opt for an onion fry this at the same time.
2. Transfer the bacon (and onion) to the crock pot, and stir in chicken broth, water, potatoes, and pepper. Cover, and cook on Low for  6 to 7 hours or High for 3-3.5 hours, stirring occasionally. I cooked mine on high for 3 hours then on low for another 2 hours to let it thicken up and so the potatoes would get softer.
3. The last 30 minutes of cooking mix together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook 30 minutes before serving. I did this the last 30 minutes of the 3 hours on high and it seemed to work out great. 
 

 

** You can also add an onion and other ingredients you see fit to this recipe. This family doesn't do onions because the hubby hates them ** 

*** You may want to cook some potatoes on the side to mash up and add to soup to make it thicker if thickness is not to you liking. I mashed up two smaller potatoes to add and put them in after I let the flour and half and half cook for about 30 minutes to decide on thickness of soup.***

**** If you don't like flimsy bacon don't cook it in the soup. Add it to the soup at the end or buy bacon bits to garnish with. I personally like the flavor it brings to the soup while cooking with it****

Rory's bowl served with grilled cheese :)