SLOW COOKER EASY BAKED POTATO SOUP

By gammy

DELICIOUS
I TRIPLED THIS RECIPE TO SERVE 16 PEOPLE
THE RECIPE AS LISTED SERVES 4
I PREPARED THE INGREDIENTS AND REFRIGERATED UNTIL THE NEXT DAY.
THE COOKING TIME TOOK LONGER AS THE INGREDIENTS WERE COLD. ALLOW FOR MORE COOKING TIME OR START ON HIGH TEMPERATURE.

Ingredients

• 10 RED POTATOES, CUT INTO CUBES
• 3 TABLESPOONS ALL-PURPOSE FLOUR
• 3/4 CUP REAL BACON BITS
• 1 SMALL RED ONION, CHOPPED
• 1 CLOVE GARLIC MINCED
• 2 TABLESPOONS CHICKEN BOUILLON GRANULES (I USED CHICKEN BASE)
• 1 TABLESPOON RANCH DRESSING MIX
• 2 TEASPOONS DRIED PARSLEY
• 2 TEASPOON SEASONED SALT
• 1/2 TEASPOON GROUND BLACK PEPPER
• 3 CUPS WATER
• 1 CUP HALF-AND-HALF
• 1/2 CUP SHREDDED CHEDDAR CHEESE, OR TO TASTE
• 1/4 CUP CHOPPED GREEN ONION, OR TO TASTE

Preparation

Step 1

PUT POTATOES IN THE BOTTOM OF YOUR SLOW COOKER CROCK. SCATTER FLOUR OVER THE POTATOES; TOSS TO COAT.
SCATTER BACON BITS, RED ONION, GARLIC, CHICKEN BOUILLON, RANCH DRESSING MIX, PARSLEY, SEASONED SALT, AND BLACK PEPPER OVER THE POTATOES.
POUR WATER INTO SLOW COOKER.
COOK ON LOW 7 TO 9 HOURS
POUR HALF AND HALF INTO THE SOUP; COOK ANOTHER 15 MINUTES
GARNISH WITH CHEDDAR CHEESE AND GREEN ONION TO SERVE.