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Crockpot Potato Soup served in a green bowl
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Crockpot Potato Soup

Wouldn't it be nice to come home to a BIG bowl of this Crockpot Potato Soup? This instant family favorite will be requested by your family weekly!
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  • 6 potatoes peeled and diced
  • 1 cup chopped onion
  • 2 carrots thinly sliced
  • 4 cups chicken broth or vegetable broth to make vegetarian
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 1/4 cups cream or half-and-half or low fat milk for light version
  • real bacon bits optional


  • Combine first potatoes, onion, carrots, broth, basil, parsley, salt, and pepper in crockpot.
  • Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours until vegetables are tender.
  • Mash vegetables with a potato masher until you have achieve desired texture. I left a couple chunks, knowing my family likes a chunkier soup.
  • Stir together flour and half-and-half or low fat milk and then slowly stir into crockpot.
  • Cover and cook 30 minutes longer or until hot. If desired, sprinkle bacon bits over each serving.

Nutrition Information:

Calories: 250kcal (13%)Carbohydrates: 48g (16%)Protein: 8g (16%)Fat: 3g (5%)Saturated Fat: 2g (10%)Cholesterol: 8mg (3%)Sodium: 1059mg (44%)Potassium: 1046mg (30%)Fiber: 6g (24%)Sugar: 6g (7%)Vitamin A: 3446IU (69%)Vitamin C: 46mg (56%)Calcium: 46mg (5%)Iron: 2mg (11%)