“This is a wonderful, hearty soup. I like potato soup and find that many restaurants are leaning towards cheddar cheese potato soups. They are ok but I prefer a hearty potato soup that actually tastes of potato. This makes a large batch, my family always asks for some when I make it and the leftovers are terrific.”
READY IN:
4hrs 20mins
SERVES:
10-12
YIELD:
1 crock pot
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve 2 cubes of bullion in 4 cups of warm water. Set aside.
  2. Prepare roux. Place 1 stick of butter in bottom of stock pot and melt, add diced onion and sauté for 10-15 minutes or until onions appear slightly translucent and pieces have been reduced in size. Add flour and cook for an additional 5 minutes until flour is completely incorporated into onion & butter mixture. This is called a roux (sounds like roo).
  3. In a separate crock pot combine potato flakes, bullion water, parsley flakes, salt & pepper. Mix until there are no lumps. Add onion/butter roux. Stir until combined thoroughly.
  4. Dice potatoes.
  5. Add cream and milk to mixture. Stir until combined. Cook on HIGH for 2 hours. Reduce heat to LOW, add diced potatoes and cook an additional 2 hours or until potatoes are fork tender. Reduce to WARM when potatoes are finished.
  6. Laddle soup into individual bowls. Top with shredded cheddar, crumbled bacon and green onion. Enjoy!
  7. Note: Soup saves and reheats well. It will look very thick when you pull it out of the refrigerator. This is normal. Do NOT add any liquid to thin out. Once you heat the soup up it will thin back out.

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