Menu Monday - Crockpot Potato Soup

This is my absolute favorite Potato Soup recipe.  It can made into Baked Potato Soup if you would like to bake the potatoes first, however I usually just make this one in my crockpot for convenience and because I personally hate potato skin.  The flavor is the out of this world!  Perfect comfort food for Fall!  It is adapted from this recipe to suit our tastes and to make it a little less fattening (no bacon). 

Crockpot Potato Soup
serves approximately 6

• 1 large onion, chopped
• 2 large cloves garlic, minced
• 6 tablespoons all-purpose flour
• 2 teaspoon salt
• 2 teaspoon dried basil
• 1 teaspoon pepper
• 6 cups chicken broth
• 5 large uncooked potatoes, peeled and cubed
• 1/2 cup heavy cream
• 1/2 cup milk

Directions

1. Saute onion and garlic in olive oil until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth while continuously stirring to avoid clumps. Bring to boil; boil and stir for 2 minutes.
2. Transfer to crockpot.  Add potatoes, cream, and milk.  Cook on low for approximately 6 hours, but it won't hurt if you leave it all day while you go to work.  The potatoes will just be more tender. 
3. Garnish with Cheddar cheese, sour cream, and bacon bits as desired. 

This is one of my favorite things to make.  It is easy, but the rue you make at the beginnning makes a huge difference!

P.S. I have a very exciting series of posts that are starting tomorrow!  If you have kiddos, or enjoy looking at clothes for kiddos...then you will really enjoy this!  I am really excited about it!