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!
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INGREDIENTS
Nutrition- 3 -4
- 1⁄4cup chopped carrot
- 1tablespoon onion flakes (or you can use fresh onion)
- 1(8 ounce) package low-fat cream cheese
- 1(10 ounce) can cream of celery soup
- 1teaspoon dill weed
- 1⁄2cup milk
- 3tablespoons plain flour
- 2tablespoons butter
- 2
- 1⁄8
Optional
-
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DIRECTIONS
- 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.
- 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.
- Serve topped with cheddar cheese and bacon bits if desired.
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