CROCK POT POTATO BACON SOUP

Crock Pot Potato Bacon Soup image

Provided by Amanda Camden-Spina

Categories Soups

Time 4h20m

Number Of Ingredients 14

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8 - 10 red potatoes, (medium about baseball sized) cut in bite-sized pieces
6 celery stalks, chopped up
1 large yellow onion, diced
8 oz baby bella mushrooms, sliced
1 lb bacon, cooked slightly crispy and chopped up
32 oz chicken stock
1 can(s) cream of chicken soup, condensed
1 can(s) cream of mushroom soup, condensed
1 can(s) cream of potato soup, condensed
2 c milk or half and half
1 - 2 heaping tablespoons of minced garlic
1 Tbsp Italian herb seasoning
salt and pepper
cheddar cheese, shredded

Steps:

1. Using at least a 5.5-quart Crock Pot, set the temperature to low. Combine chicken stock, minced garlic, Italian seasoning, potatoes, celery, and onion in the Crock Pot.
2. Stir until all ingredients are well integrated. Let cook until potatoes are fork-tender. (I let it go for a couple of hours.)
3. In a separate dish combine milk and all 3 cans of soup. Stir until well mixed.
4. When the potatoes are cooked, add mixed soup, mushrooms, and bacon to Crock Pot. Stir gently but thoroughly. Let cook for another 20 - 30 minutes. Test broth for flavor and thickness. At this point, you can add more Italian seasoning, minced garlic, salt, and/or pepper to your taste. If the soup is too thick, add water in small increments until you have your desired consistency. If you prefer a thicker consistency, mix some cornstarch and milk then add to the soup.
5. Let cook for another 30 -60 minutes (to allow the flavor of the additional seasoning to develop), then serve. Garnish with cheddar cheese for a truly tasty loaded baked potato flavor.
6. After eating a couple of bowlfuls, my hubby suggested that chicken and carrots would also be a nice addition to the soup. Please let me know if try that variation and how it worked out. :)