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This is a souped up (ha!) version of a slow cooker potato soup recipe that I had. I felt like 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) – and 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/crock pot, combine all above ingredients, minus the flour and cream cheese. Salt and pepper to taste. (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 scoop out about a cup or two of the soup into a separate bowl. Add the flour, whisking constantly to avoid any lumps. Then as you are stirring the soup, add flour/soup mixture back into the slow cooker. Replace lid and allow the soup to cook for another 20-30 minutes (or until you’re ready to serve).
You can repeat the last step of the flour/soup if needed to get the thickness desired.