Introduction: Crock Pot Potato & Bacon Soup
Today is a day for comfort food. How about a wonderful combination of bacon and potatoes in a cream soup base. YES! My grandson just came into the kitchen with the words, "I'm hungry, what is that wonderful smell?" So I fed him a bowl of this soup and he loved it, just like his Mom did when she was growing up. If you start this first thing in the morning, by evening you will have a great soup to feed your family, especially on a cold rainy day like today. Let’s get started.
- 2 quarts (2 liters) water
- 6-8 medium potatoes
- 2 cup cooked bacon pieces
- 1 Tb. Celery seeds (you can use 1 cup sliced celery, but I never seem to have any on hand, not shown)
- 1 cup powdered milk powder
- 6 Tb. Corn starch
- 2 cups more water
- Slow Cooker
- Measuring cups
- Potato peeler (or paring knife)
- Large jar with lid
- Large spoon.
Pour 2 quarts of water into the slow cooker and turn it to high.
Peel the potatoes, rinsing as you go.
Cut each potato into ½ inch (1.25 cm) squares (it does not have to be exact, it’s just to give you an idea about the size). Put the potatoes into the water in the slow cooker.
Add the bacon and the celery seed (or celery).
Put on the lid and Let cook until it comes to a boil. Turn the temperature down to low and leave to cook until 60-90 minutes before serving. OH! I smell the bacon.
In a large jar add 2 cups water, add the powdered milk and cornstarch. I have this little spring ball that was designed to mix powders in liquids. I put it in the jar and screwed down the lid.
Then I shook the jar until the powders are mixed into the water.
Another way to mix the powders into the water using a whisk. Pour the new mixture into the slow cooker, and stir well.
Return the lid and stir every 30 minutes or so.
The soup will thicken and become creamy. Yes!
Garnish with your choice of bacon, or grated cheese, or whatever you want. Enjoy!