Potato Soup Crock Pot Style

Sauté the following in 2-3 Tablespoons of Light Olive Oil or Butter:

*1 medium Onion, finely chopped
*1 cup Baby Carrots, sliced or diced
*3-4 small Stalks of Celery, finely chopped

Add 2 Cloves of Garlic, minced or pressed, add at the end of sautéing process to the above ingredients.

In a bowl of Water:

*7 medium Potatoes, cleaned, peeled and cut in bite size pieces

Allow the cut pieces of Potato to sit in water 15 minutes or longer to remove some of the starch. Then drain and add to Crock Pot.

In Medium Crock Pot add:

*32-40 ounces Vegetable or Chicken Stock, Potatoes and Sautéed Ingredients (I used the 40 ounces for a thinner soup.)

Add Salt and Pepper to taste.

Cook in Crock Pot on low 5-6 hours depending on your Crock Pot instructions.

After cooking soup in crock pot, use a Immersion Blender; blend 2 cups of the warm Soup. (I blended one cup of soup at a time.) Then add the blended soup back to the Crock Pot of soup, this helps with the thickness of the soup.

***Optional: Add one cup of Shredded Mozzarella or Parmesan Cheese (blending with the above 2 cups of soup) and let cook until cheese is melted in well. Add 1 cup of cream or let your guests add their own cream.

Serve in bowls and top with Bacon Bits and Shredded Mozzarella or Parmesan Cheese.