- 1 cup diced onion
- 4 large garlic cloves (minced)
- 1 tablespoon canola oil
- 6 red potatoes (medium uncooked, cubed)
- 1 bay leaf
- 1/4 teaspoon salt
- 5 cups water
- 4 teaspoons chicken bouillon granules
- 4 tablespoons butter
- 1/2 cup flour
- 1 cup milk
PER SERVING *
|Calories300Calories from Fat100|
|% DAILY VALUE*|
|Calories from Fat100|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nicole King 2 days ago
It turn out great! I cut the recipe in half cause there was only two of us.
Allison Jones 3 days ago
My husband and I loved it! I think I might make more of the roux next time though. The soup could have been a smidge thicker.
P Kelly 10 days ago
Great. Added celery to the soup and used 3 cups chicken broth and 3 cups water in the crock pot. Will definitely make again.
Brooke C. 26 days ago
This was amazing!! I just didn’t use the bay leaf.
Jill 14 Oct
Loved so much I’m making again today!
Kris T. 8 Oct
Excellent, perfect rainy Sunday evening meal!
Kelley Thompson 4 Oct
Amazing!! I used more milk with the rue and after I tempered 3 separate cups of liquid from the pot, I let the it come to a boil for a couple minutes. Then poured into the crockpot. Put green onions, bacon and cheese on top while serving. My family loved it!! They asked if I could add peas, corn and carrots next time. I was worried about not having enough spice, but bay leaf along with Better Than Bouillon chicken flavor( 2 heaping tablespoons) Instead of bouillon cubes was enough. I will definitely make this again!
Wiese 19 Sep
Despite being fairly new to cooking, this was easy to make and everyone loved it, which isn’t easy to do with my crowd of 6.
Essence Kimble 13 Aug
My husband LOVED it! I didn’t have time to actually slow cook so I just boiled the cut potatoes beforehand. Still turned out extremely flavorful
Shatavia Thomas 8 Jun
It turned out really good. My family liked it.
Thierry Thierry 25 Apr
very well nkce balance very easy to make
Roxanne N. 24 Apr
I added diced avocados for the topping! Yum!
Kristel S. 30 Mar
This soup turned out delicious and filling! Its a thick soup!
Amanda 13 Jan
This was amazing! I made the bacon in my cast iron skillet & used the grease from the bacon to make the roux. It gave it so much flavor! Added carrots,celery & sharp shredded cheese. Delicious!
Sunny S. 31 Dec 2017
Made exactly as instructed. Added 3 cups shredded cheese & 6 pieces cooked diced bacon 1 hour before serving. Husband gave it 5 stars & he’s extremely picky. Will make again for sure!
K 27 Nov 2017
Delicious! Added carrots and celery for some additional veggies, came out great! May go easier on the butter next time.
Koontz 5 Nov 2017
Savory. Filling. Easy to make. Can’t wait for leftovers tomorrow.
Kim Arnold 28 Oct 2017
Fantastic recipe Will drain the potatoes next time as it turned out to be a little too mushy
Van 26 Oct 2017
So yummy and easy! I substituted the all purpose flour for blanched almond flour (170 calories, 15g fat, only 5g of carbs of which 3 are fiber, and 6 g of protein. DEFINATELY A WINNER recipe!
Brittany Stover 21 Aug 2017
Turned out very well! But if you're not a fan of garlic half the amount!
Leah B. 13 Jul 2017
Delicious!! So creamy and smooth.
Alexandria Z. 23 May 2017
I put a twist on the recipe, so I'm happy the way it turned out.. I added cheese :)
Emma G. 21 Feb 2017
The taste was decent and the potatoes had a good texture, but I found it to be pretty thin for a potato soup. The directions also got a tad muddled at the end, so I very well could have just messed it up.
Chantal S. 14 Jan 2017
Delicious! Everyone enjoyed it. A tip I used was to eliminate the butter for the roux and simply use the fat from the bacon. Worked great and added flavour.
Erin H. 1 Nov 2016
Yummy! This is a perfect comfort food solution. Baked potato soup is exactly what it tastes like. I didn't make any substitutions. Only thing to think about is that the roux takes about 15 minutes to make. And the bacon.