Sunday, October 11, 2009

Creamy Potato Soup in the Crockpot


I know this probably gets old, but I really love soups, and my crockpot. I've used the crockpot the majority of the time these last two weeks (for meals, and my dulce de leche). I mentioned this soup back in my early blogging days, in this post, but it's so yummy that it really deserves its own post.

I made this recipe on Friday when I came into some free half-and-half. (A combo of the half-and-half getting ready to expire, and a handy coupon at the store). I already had bacon, and I always have potatoes on hand, so I gave it a go! We had asked our friend to babysit the kids that night, and she had it for dinner too, and LOVED it! If I teach her how to make this, she will teach me how to make some authentic caldo verde.

(I recently made this again in April 2012 and took new pictures.  I also experimented with using store-bought (unsweetened!) almond milk in place of some of the half-and-half and LOVED it!  So smooth and silky.  I used 2/3 cup cream, 1 1/3 cup almond milk.)

Creamy Potato Soup in the Crockpot
adapted from Allrecipes.com

6 slices bacon, cooked and crumbled
1 onion, finely chopped
4 cups chicken broth/stock
1-2 cups water (optional)
5 large potatoes, diced
1/2 teaspoon salt
1/2 teaspoon dried dill weed
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
2 cups half-and-half cream
1 (12 fluid ounce) can evaporated milk

1) Place the bacon and onions in a large slow cooker, and stir in chicken stock/broth, water (use if needed to mostly cover potatoes), potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.

2) 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, whisking occasionally. If not thickened enough after 30 minutes, increase heat to High. Taste, and add extra salt if needed.

Note: Sometimes I leave the bacon out and use it as a garnish at the end; it stays crisp this way. It's good to have cooking in the soup too, though, for added flavor. I've divided it up half and half before; half for the soup, half for a garnish.

Note 2: To improve flavor and speed up the cooking process, I sometimes cook the onions in a skillet w/olive oil prior to putting them in the crockpot. 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

3 comments:

LadyJayPee said...

Thanks for posting this, Dishy. With potatoes in the garden, I look forward to trying it soon!

Mags said...

I love potato soup, and anything made in the crockpot is a bonus, for sure. I like the addition of the dill!

Sonya said...

Oh yum that looks so delicious!