Slow Cooker Potato Soup
Ingredients
6 slices bacon1 tablespoon butter
1 medium onion, finely chopped
21 ounces chicken broth
2 cups water
6 pounds potatoes, peeled and diced
1 teaspoon salt
1 teaspoon dried dill weed
1 clove of garlic
1 teaspoon pepper
1 cup flour
2 cups heavy cream
12 ounces evaporated milk
6 ounces Velveeta Cheese, cubed
Instructions
Saute onion in butter over medium high heat until soft. Place onion in slow cooker and stir in chicken broth, water, potatoes, salt, dill weed, garlic and pepper. Cover and cook on low 6 to 7 hours. Cook the bacon separately, drain on paper towel and refrigerate until ready to serve as topping.Test to make sure potatoes are done. If not done, turn on high for awhile to make sure that they are done. In a small bowl, whisk together the flour and heavy cream. Stir into the soup along with the evaporated milk and the cheese. Cover and cook another 30 minutes. Serve with bacon. Makes 16 servings.
If you triple this recipe, it will feed 50 people. It will all fit in a buffet cooker, but the temperature will need to be raised to 250 or 275 F for the potatoes to get done in the same time frame.