Slow Cooker: Creamy Potato Soup

By Kendra Elrod Marquis on Monday, November 11, 2013 at 10:27am 

Thanks Kendra :)

• 3 slices bacon OR 1/2 cup salt pork OR Smoked Ham chunks
• 3 potatoes
• 1 small onion, chopped fine
• 2 shredded carrots (or thinly sliced)
• 2 stalks celery, chopped fine (leaves OK) (if no celery try cream of celery soup condensed)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon minced garlic
• milk
• 3 tablespoons butter
• Roux or milk and flour mix

I make this is a 2 quart crock pot and it is PACKED full of veggies.
I use a cooking mandolin to slice the vegetables.  I slice the potatoes using the small Julian blade, the carrots can be done on the small Julian blade OR the thin slice blade, the celery on the thin slice blade and the onions on the thin slice blade.

Pack all the veggies in the crock, add the seasons, mix it all up, top with the butter, and fill the crock half way with milk.

Place on high and leave it be.

About 30 minutes before eating mix in the roux, or if you can not make a roux you can mix 1/4 cup of flour with about a cup of milk (I like using a shaker bottle for this) and just pour it in and stir.
Stir this whole thing twice in the next 30 min to mix well, then eat!!  I top mine with shredded chedder.

Roux Recipe***  Take 3 tblspn of butter, heat and melt, add in 1/4 cup of flour.  Stir continually so as to not burn.  Once mixed well and the flour smell becomes a butter smell (before it turns too brown), pull from heat and add to food to thicken.

You can add milk and seasons to the pan to make a wonderful white gravy!!