Week 52, Recipe 3: Slow Cooker Loaded Potato Soup

NOTES:

• This is a great and hearty potato soup made from a mix of several different recipes.
• Leave out the bacon and use vegetable broth for a vegetarian soup.

INGREDIENTS

• 6 potatoes, peeled and cut into 1/2-inch cubes (about 2 1/2 lbs)
• 2 medium onions, diced
• 2 carrots, diced
• 2 celery ribs, thinly sliced
• 2 14 1/2 oz cans/boxes of chicken broth
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 c. all-purpose flour (use rice or another flour to make it gluten-free)
• 1 1/2 c. half-and-half (fat free kind is fine)
• 3 bacon slices, cooked and crumbled
• 1/3 c. cheddar cheese
• Sliced green onions

DIRECTIONS
1. Saute onions, carrots, and celery over medium-low heat until softened, about 6 minutes.
2. Add to slow cooker along with potatoes and salt and pepper. Cook on high 3 hours or on low for 5-6 hours until potatoes are tender.
3. Stir together flour and half and half and stir into soup. Cover and cook until heated thoroughly (about 15-20 minutes). Garnish with cheese, bacon and sliced green onions.