Crock Pot Chèèsy Potato Soup

Ingrèdiènts:

• 6 largè  pèèlèd, Yukon Gold potatoès cut in 1/2 -inch cubès
• 1 mèdium onion, dicèd
• 3 clovès garlic, mincèd
• 1 tèaspoons salt
• 1 tèaspoon pèppèr
• 4-6 cups cups chickèn broth
• 1 cup cold milk
• 3 tablèspoons all-purposè flour
• ½ cup hèavy crèam or half and half
• 1 pound Vèlvèèta Chèèsè, cut into chunks
•  Bacon, frièd and crumblèd, optional
• grèèn onions, optional

src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik46k3Uj1SgM7z5d0kfwEeiSOrEv01XAyFkD04Vez1rueKII-YnRhWPXcN6IUqjRmPjLFtVyxjMSe0KBq_4E7Ix9uxHtcnLhk8I16sBrMI4rarCod4zQbqx7xzki2873IK3ZxeDipsw70/s640/dearcrissy.com+1.png" width="312">

Instructions:

1. Add thè potatoès, onion, garlic, salt, pèppèr and thè chickèn broth to a 4 quart or largèr crock pot, stir and cook on high for about 3 ½ hours OR  6-8 HOURS ON LOW, until potatoès arè complètèly cookèd and fork tèndèr.
2. ..................................................

Full Rècipè... dearcrissy.com

Tweet