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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 12 |
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A great soup served with crusty bread. The cream cheese really gives this soup a wonderful flavor. Note: It is up to you if you want to peel the potatoes. Ingredients:
8 cups yukon gold potatoes, diced |
3/4 cup carrot, diced |
3/4 cup celery, diced |
1/2 cup sweet onion, diced |
3 (14 1/2 ounce) cans chicken broth |
1 (10 ounce) can cream of chicken soup |
1 tablespoon fresh parsley, chopped |
2 teaspoons salt |
1 teaspoon fresh ground black pepper |
1 garlic clove, minced |
1/2 lb bacon, cooked and crumbled |
1 (8 ounce) package cream cheese |
3 tablespoons all-purpose flour |
Directions:
1. In a large slow cooker, combine all ingredients except for the cream cheese and flour.
2. Cook on low for 8 hours or until potatoes are done.
3. About an hour before you serve the soup, add the cream cheese, stirring well until melted.
4. After cream cheese is melted, take out about 2 cups of the soup broth and pour into a medium bowl; add the flour and whisk until smooth and no lumps remain.
5. Pour the 2 cups of soup broth back into the crock pot and stir to combine.
6. Replace lid and cook for about 30 minutes more.
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