Slow Cooker Baked Potato Soup

Ingredients

• 10 small or 5 large cubed red skinned potatoes
• 3 tablespoons of all-purpose flour
• 3/4 cup of real bacon bits
• 1 chopped small red onion
• 1 minced garlic clove
• 1 tablespoon of ranch dressing mix
• 2 tablespoons of dried parsley
• 1 teaspoon of seasoned salt
• 1/2 teaspoon of ground black pepper
• 3 cups of chicken broth or chicken bouillon granules and water
• 1 cup of half-and-half
• shredded cheddar cheese
• chopped green onion

Method

1. Place 10 small or 5 large cubed red skinned potatoes in the bottom of the slow cooker.
2. Scatter 3 tablespoons of all-purpose flour over the potatoes and toss to coat.
3. Scatter 3/4 cup of real bacon bits over the potatoes.
4. Add one chopped small red onion and one minced garlic clove.
5. Add 1 tablespoon of ranch dressing mix, 2 tablespoons of dried parsley, 1 teaspoon of seasoned salt, and 1/2 teaspoon of ground black pepper.
6. Add 3 cups of chicken broth or chicken bouillon granules and water.
7. Stir everything together.
8. Cover and cook on low for 7 to 9 hours or on high for 4 to 5 hours.
9. Add 1 cup of half-and-half and cook for another 15 minutes.
10. Before serving, garnish with shredded cheddar cheese and chopped green onion.