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Crockpot Potato Soup


    • 2 lb golden potatoes (about 8 medium), diced
    • 3 cups low sodium chicken broth
    • 2 large carrots peeled and diced
    • 1 rib celery diced
    • 1/2 medium onion finely diced
    • 2 teaspoons salt
    • 1 teaspoon minced garlic
    • 1 teaspoon dried parsley
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon black pepper
    • 6 slices thick cut bacon
  • 1/4 cup butter
  • 3 tablespoons all purpose flour
  • 1 1/2 cups milk
  • 2 cups shredded cheddar cheese divided
  • 2 green onions sliced


  • Place potatoes, broth, carrots, celery, onion, salt, garlic, parsley, thyme and pepper into a 3-6 quart crockpot.
  • Put the lid on and cook on low for 8 hours or high for 4 hours (until the vegetables are tender).
  • Meanwhile, lay the bacon out flat on a baking sheet and bake at 350 for 15-20 minutes until it reaches desired crispiness. Remove to a cutting board to cool slightly before chopping.
  • Just before the soup is done cooking, make the roux in the microwave.
  • In a large glass bowl or measuring cup, melt the butter on high in 30 second intervals.
  • Stir in the flour until completely absorbed.
  • Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
  • Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
  • Stir the thickened milk into the crockpot, along with 1 cup of cheese, and most of the cooked, chopped bacon (reserving some for topping).
  • Serve soup and top with remaining cheese, remaining bacon and green onions.