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Crock pot creamy potato soup is delicious.  My family loves this soup and always wants more.  I serve this with my recipe for Southern cornbread muffins but it is good with just about any kind of bread like biscuits, grilled cheese or Texas toast.  This crock pot creamy potato soup is a little different from my recipe for hearty potato soup made on the stove top.   This soup keeps well refrigerated for several days, could be frozen and you can cut the recipe in half.

6 to 8 potatoes, washed, peeled and cubed

2 (14 ounce) cans chicken broth

1 cup chopped celery

1/2 cup chopped onion

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 tablespoon butter

3 tablespoons flour

1 cup heavy whipping cream

1/2 cup shredded cheddar cheese

Peel potatoes, wash and cube.  Place potatoes, chicken broth, celery, onion, salt, pepper, garlic powder, and butter in a 3 quart crock pot.  Cook for 7 hours on low or 4 hours on high.  Whisk the flour and whipping cream together until smooth and add along with the cheese to the crock pot the last hour of cooking.  This will thicken the soup and make it creamy.  Makes about 2 1/2 quarts of soup.  Enjoy!

Note:  You could add cooked ham and broccoli to this for variety.

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  1. This soup looks very good. It is in the 90’s – 100 F, over here, I will not make for awhile.. but will be on my list for cooler weather.. Thank you again for a terrific recipe.. Sue

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