Crockpot Potato Soup

So this is originally a crockpot recipe but I forgot or didn't have time to put it in the crockpot so I just cooked it in a big pot for dinner. Probably would have more flavor our of a crockpot but it was still very good and worth making again. It was a good recipe I made some adjustments to accommodate my lifestyle and family taste buds. Found this on Pinterest. 

Ingredients:
1 Yellow onion
2 Stalks of celery
2 medium carrots
1 TBSP minced Garlic
3 lbs. red potatoes
6 cups Chicken broth ( I used stock)
2 cups milk ( I used raw organic)
1/4 cup all purpose flour
1 tsp. salt
1 tsp. pepper

I added one pound of cooked bacon puréed in a blender with the soup

1. Finely dice the celery and onion. Peel the carrots and then grate them on a cheese grater. Mince the garlic or use pre-minced from a jar. Add all of this to the slow cooker. Clean the potatoes well, cut into one inch cubes or smaller, and add them to the slow cooker.
2. Prepare 6 cups of chicken broth by dissolving the chicken base in 6 cups of water (or use homemade or store bought broth). Add to the slow cooker. Add some freshly cracked black pepper (about a ¼ tsp). Secure the lid on the cooker and cook on high for approximately 8 hours (give or take an hour).
3. Open the slow cooker and test the potatoes for tenderness. They should be very soft. The onions and celery should also be very soft and transparent. Whisk ¼ cup of flour into 2 cups of milk and then stir that mixture into the soup. Secure the lid once more and let cook on high for another 30 minutes.
4. Cook the bacon over the stove whole No need to separate the pieces. Crispy on the edges. Place in a food processor or blender to purée or mince add to the soup. 
5. After 30 minutes, the soup should once again be bubbling. It needs to be bubbling for the flour to have it’s full thickening power. Use a potato masher, immersion blender, or a hand mixer to “mash” the potatoes. Or, you can transfer half of the soup to a blender and puree (be careful, it’s HOT) until smooth and then stir it back in to the rest. Taste the soup and add salt as needed (about one teaspoon). Serve hot.

Notes

You can replace milk with almond milk

You can omit bacon and use additional seasoning (Italian seasoning, salt & pepper, some Cajun for a little but of spice and flavor)

I served it with a Caesar salad on the side and raspberries. 

Homemade lemonade was the drink. Yummy!

Here is what mine looked like.