Just craving more soup now that the weather is cooling off:
Ingredients:
- 8 cups diced potatoes ( I used about 8 medium potatoes)
- 1/2 cup shredded carrots
- 1/2 cup diced celery
- 4 cans (14.5 oz each) chicken broth
- 1 can cream of chicken soup
- 1/2 tbsp. parsley
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup cooked, chopped bacon
- 1/2 tbsp. minced garlic
- 1 8oz. package cream cheese
- 5 tbsp. flour
Steps:
- Combine all ingredients (except flour and cream cheese) in the crockpot and mix together
- Cook on high for 4-6 hours or low for 8-10 hours
- I only cooked mine for about 4 hours, so while I was chopping the potatoes, I threw them in pot of hot water for a few minutes to soften slightly - drained them - and then put them in the crockpot.
- About 1 hour before serving, mix in the cream cheese, mix.
- About 30 minutes before serving, remove about 1-2 cups soup and gradually mix in the 5 tbsp. flour, 1 tbsp at a time, in a separate bowl to avoid clumping.
- While stirring soup, gradually add soup/flour mixture back in to the crockpot.
- Cook for 30 more minutes and then turn crockpot to "warm" to cool off a little before serving.
- Enjoy - I added a little shredded cheese to the top of mine.
