I was walking through Publix a few days ago trying to figure out what to make for dinner, when I met a friend in the grocery aisle who was making Potato Soup that night at her house. (Which, of course, meant we had to have Potato Soup for dinner this week!) But, when she mentioned she cooked it all day in her slow cooker . . . well, you know I had to try that out. And I’m so glad I did because it was so good, and undoubtedly the easiest Potato Soup recipe I’ve ever tried! (And I’ve tried just one or two in the past . . . if you’d like to cook your Potato Soup on the stove top, this one is also delicious, but definitely a wee bit more work!)
Thanks Kathy for the great recipe, and thanks also to Denise who shared over on the PPP Facebook page that Bread Bowls were on sale in last week’s ad for just $1.19 (I think they’re back up to $1.69 now, but they make two bowls, so not too bad a deal for a special weeknight treat!) 🙂
Slow Cooked Potato Soup
- 4 slices bacon Smithfield Naturally Hickory Smoked Bacon $3.33 at Publix
- 1 1/2 cups chopped onions Sweet Onions, $.99/lb at Publix or Target; 3 lb. bag $2.50 at Winn Dixie
- 5 cups peeled russet potatoes (about five potatoes) Idaho Potatoes, 5-lb bag, $2.99 at Publix or Kroger Value Russet Potatoes 10 lb Bag – $3.99
- 1 medium stalk celery
- 1 carton (4 cups) chicken broth College Inn Broth BOGO $2.60 at Publix
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup all purpose flour
- 1 1/2 cups half and half or milk (we used skim milk and it was fine, but it might be a little creamier if you use half and half)
- 8 oz. shredded Cheddar Cheese Publix Shredded Cheese or Chunk, assorted varieties, 6 or 8-oz pkg – $2.50, or KRaft Shredded Cheese $2.39 at Target, use $1/2 Kraft Cheeses Target printable
- In skillet, cook bacon over medium heat, until browned & crispy. Remove from skillet, and drain on paper towels, then refrigerate until dinner time.
- In bacon drippings, cook onion over medium heat 4-5 minutes, stirring frequently, until tender.
- Spray slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt & pepper. Cook in slow cooker on low for 6-7 hours.
- In small bowl, beat flour and half and half (or milk) with wire whisk until well blended; stir into soup.
- Increase heat on slow cooker until high. Cover; cook about 30 minutes longer or until thickened.
- Stir in cheese until melted & smooth. (If you want fewer lumps in your soup, you’ll want to mash the potatoes a bit with a potato masher.)
- Crumble bacon, serve on top of soup.
Thanks to I Heart Publix for the coupon matchups, and visit $5 Dinner Mom for more bargain meal deals. If you need a little more menu inspiration, check out the Recipe Index.
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