Baked Potato Soup for the Crockpot

This is a wonderful, thick recipe for potato soup. The prep time is more than an average crockpot recipe, but very well worth it.

• 2 Potatoes
• 3 T. Margarine
• 2 C. chopped White Onion
• 2 T. all-purpose Flour
• 4 C. chicken stock
• 2 C. Water
• 1 1/2 C. Instant Mashed Potato Flakes
• 1 t. salt
• 3/4 t. pepper
• 1/2 t. basil
• 1/8 t. thyme
• 1 c. half-n-half
• 1/2 cup shredded Cheddar
• 1/2 lb. bacon, cooked and cubed
• 2 green onions, chopped

Directions:Peel and dice potatoes (I use very small pieces) and boil until done (10 minutes boiling). Drain. Meanwhile, cook bacon (as much as you want) and chop onions. Melt margarine in skilled and saute onion until tender. Take one cup of water and add 2 T. flour in a jar (or container) & SHAKE. Add this mixture to the butter/onions. It will make a roux; keep it moving over low heat. Quick now!

Put drained potatoes, chicken stock, 1 cup water and roux in crockpot. Stir! Now, put in your crumbled bacon and add (or put on top when serving if desired) along with the half & half, pepper, basil, salt, and potato flakes. Stir some more -- it should be fairly thick.
Cook on low for 6 hours. or on high for 3 hours. Serve with cheddar cheese on top and green onions if desired. Serve with a hot French loaf (sourdough also good) and plenty of soft butter!

Prep time: 30 minutes
Serves 6-8