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Potato Soup - Crock Pot by


10 slices bacon, diced
1 onion, finely chopped
1 qt of chicken broth
7 large potatoes, diced
1 large carrot diced
1/2 tbs salt
1/2 teaspoon dried dill weed
1 Tbs parsley flakes
1/2 teaspoon ground white pepper or black pepper
1/4 cup butter
3 or 4 cloves of garlic (depending on your taste)
1/2 cup all-purpose flour
2 cups half-and-half cream
1 (12 fluid ounce) can evaporated milk


Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Servings: 6

Nutrition Information (per serving):
Calories 553
Fat 19.3 g
Cholesterol 59 mg

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