Marvelous Recipes

This creamy potato soup will tantalize your taste buds! Bacon adds the perfect savory flavor to make this potato soup a real favorite.

2 large onions, chopped
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 cups water, divided
4 cups chicken broth
2 to 3 medium potatoes, peeled and diced
1-1/2 cups mashed potato flakes
8 slices bacon, cooked crisp and crumbled
1/2 teaspoon coarse ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup half-and-half cream
1/2 cup shredded cheddar cheese
2 green onions, sliced

In a large skillet, saute onions in butter until tender; stir in flour. Gradually stir in 1 cup of water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5 quart slow cooker.

Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining 1 cup water. Stir to blend, cover and cook on Low for 6-8 hours or until potatoes are tender. Stir in the cream and heat through. Garnish with cheddar cheese and green onions. Makes 8-10 servings.

This soup is so incredibly delicious, my family ate the entire pot in one sitting!! It was all they required for a full, rich, filling meal. There’s nothing more scrumptious on a cold night, than this wonderful soup.

4 cups water
3 cups potato, peeled and diced
1/2 cup celery, chopped
1 medium onion, chopped
1/3 cup carrot, shredded
2 cups frozen broccoli florets, thawed and chopped
1/4 cup flour
1-1/2 cups milk
1/2 cup heavy whipping cream
12 ounces Velveeta, cut into cubes
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon coarse ground black pepper, or to taste

1. In a large pot or dutch oven, bring 4 cups water to a boil. Add potatoes, celery and onion. Cook uncovered until the potatoes are almost tender. Add shredded carrot and chopped broccoli. Cover and cook until broccoli is tender.

2. Meanwhile, in a separate saucepan, combine flour, milk and heavy cream, stirring with wire whisk until smooth. Add the cheese, garlic powder, salt and pepper. Stir over medium heat until the cheese is melted and creamy. Add cheese mixture to the vegetables in water and blend well. Serves 8.

To add some tasty crunch to this delicious, creamy soup, sprinkle individual servings with crushed, cheese garlic salad croûtons.