Crockpot Potato Soup

                       

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

1 tablespoon ranch dressing mix **See recipe                     

2 teaspoons dried parsley                                                   

1 teaspoon seasoned salt                                                   

1/2 teaspoon ground black pepper
**3 cups water (I used 3 cups of homemade chicken broth)
1 cup half-and half    
1 cup shredded chicken (optional)                                            

1/2 cup shredded Cheddar cheese, or to taste

1/4 cup chopped green onion, or to taste 

Ranch Dressing Mix

 To make it, simply combine and store in an airtight container: 1/4 cup dried chives 1/4 cup dried parsley 1/4 cup dried dill weed 2 tablespoons garlic powder 2 tablespoons onion powder 1 tablespoon salt 1 tablespoon ground black pepper
 

 Directions

1. Put potatoes in the bottom of your slow cooker crock. 
2. Scatter flour over the potatoes; toss to coat.
3. Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
4. Pour water into the slow cooker.
5. Cook on Low 7 to 9 hours.
6. Pour half-and-half into the soup; cook another 15 minutes.
7. Garnish with Cheddar cheese and green onion to serve.

Serve with a wedge salad.

This was another A+ crock pot meal.
I rarely eat bacon, so this was a real treat.
This was a real hearty meal as we get into fall.
It tasted great re-heated the next day.