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Categories:
potatoes carrots celery chicken broth cream of chicken soup parsley salt pepper clove garlic bacon cream cheese butter flour
Viewed: 11 - Published at: 3 years agoIngredients
- 8 cups Diced Potatoes (peeled)
- 1/2 cups Diced Carrots
- 1/2 cups Diced Celery
- 3 cans (14 1/2 Oz. Size) Chicken Broth
- 1 can (10 Oz. Size) Cream Of Chicken Soup
- 1 Tablespoon Parsley
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 clove Garlic, Minced
- 1/2 pounds Bacon, Cooked And Crumbled
- 1 package (8 Oz. Size) Cream Cheese
- 4 Tablespoons Butter
- 4 Tablespoons Flour
Method
- In a large slow cooker/crockpot, combine all above ingredients, minus the butter, flour and cream cheese.
- (You can opt to add the bacon at the end as a garnish, but I always just throw it in at the beginning.)
- Cook on low for 8-10 hours, or until potatoes are done.
- About an hour before you serve the soup, add the cream cheese.
- Stir until blended.
- The cream cheese adds a whole nother dimension to this soup...so wonderful!
- We always like our soup thick, so you can opt to make a quick roux to thicken up the soup, if needed.
- (If you check out the reviews, many thought the soup was plenty thick on its own, so this is totally optional.)
- Melt the butter in a saucepan over medium heat and whisk in the flour.
- Cook mixture for a few minutes until brown and bubbly.
- Then as you are stirring the soup, add roux mixture into the slow cooker.
- Replace lid and allow the soup to cook for another 20-30 minutes (or until youre ready to serve).
