Crock Pot Creamy Potato Soup

I love cooking in the crock pot, and this is a compilation of a couple recipes (on the stove and crock pot mixtures) I saw on this website. I used dill weed from one because I am a huge fan. You don't have to use it if that's not your thing. It gives it a great flavor, though. Enjoy!

• Ready In: 2 hrs 20 mins
• Serves: 4-6

Ingredients

• 3 -4  cups  peeled cubed potatoes (I use Idaho)
• 1⁄4 cup  chopped carrot
• 1  tablespoon  onion flakes (or you can use fresh onion)
• 1 (8 ounce) package low-fat cream cheese
• 1 (10 ounce) can  cream of celery soup
• 1  teaspoon dill weed
• 1⁄2 cup milk
• 3  tablespoons plain flour
• 2  tablespoons butter
• 2  teaspoons salt (or more to taste)
• 1⁄8 teaspoon pepper (or more to taste)

• Optional

•  sharp cheddar cheese (to garnish, shredded)
•  bacon bits

Directions

1. Place potatoes, carrots, dill weed, butter, salt, pepper, and enough water to cover it all in a crock pot. Cover and cook on high 2-3 hours until potatoes and carrots are soft but not mushy. My crockpot cooks very hot on high, so it usually only takes it 2 hours.
2. Mix milk with flour in separate bowl and then add to crock pot. Add can of soup and cream cheese. Mix well. Stir until smooth consistency and leave in crock pot on low another 20-30 minutes or until smooth and warm.
3. Serve topped with cheddar cheese and bacon bits if desired.