Potato Soup

I've had terrible experiences with potato soup recipes. Jared never complains about my cooking, buuuuuut this one time I made potato soup and well, cooking with milk/flour is tricky. I burnt the bottom portion of the soup and didn't realize it. I didn't even swallow the first bite that I took. Jared kept eating and I kept trying to tell him it was okay that he didn't have to eat it. Finally, he caved and admitted he couldn't eat anymore.

So, it was a leap of faith for me to try this recipe. I thought since it was in a crockpot it should be easier. And it was so much easier and tasty too! I believe this one is via Betty Crocker.

Crockpot Potato Soup

Ingredients:

32 oz. hash browns (thaw)

1/2 c chopped onion

1/2 c chopped celery

32 oz. chicken broth (I use the 99% fat free/low sodium)

1 c water

3 T flour (I use gluten free flour)

2 c shredded cheese

1/4 c bacon bits

1/4 c green onion

1. In a crockpot mix potatoes, onion, celery, broth, and water

2. Cook on low 6-8 hours

*Warning: do not overcook or over stir or potatoes will    turn to mush

3. Mix flour into milk - stir mix into crockpot

4. Increase heat to high and cook 20-30 minutes or until thickens

5. Stir in cheese, garnish with green onion and bacon bits