CROCK POT CREAMY POTATO SOUP

Crock Pot Creamy Potato Soup image

Provided by Laura Ham

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 379.7, Fat 23.2, SaturatedFat 12.4, Cholesterol 69.4, Sodium 1795.9, Carbohydrate 34.1, Fiber 3.4, Sugar 4.5, Protein 10.2