Ingredients

The following ingredients have 7 Servings
  • 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)

Instruction

  • 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.