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This is a souped-up (ha!) version of a slow cooker potato soup recipe that I had. I felt it could use a bit more lovin’ so I added more to it! It’s a fave in our house (and friends love it too). Serve it with some of Pioneer Woman’s The Bread (on her site). For an added bonus, sprinkle a bit of Parmesan on top of the bread before baking and it’s divine with the soup!
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 you’re ready to serve).