There are many versions out there for crock pot potatos soup. Here is my version which uses spices and lots of fresh vegetables. I made it as a halftime snack during a fall football game gathering. It was an instant hit. Enjoy.
1In a 4- to 5-quart slow cooker, layer ingredients in the following order: potatoes, onion, celery, peppers, garlic and bacon. Sprinkle the spices over the top of these ingredients. Pour water and broth over the top of all the soup ingredients.
2Cover; cook on Low heat setting 6 to 8 hours. Do not lift lid during this time.
3Stir soup ingredients; in a small bowl, mix flour into milk; pour milk mixture over the soup ingredients. Increase heat to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted.
4Notes – For easy clean-up of this delicious soup, I suggest using a crock pot liner. They are available at most grocery stores in the same aisle where you find aluminum foil and plastic wrap.
*I prefer to use a low-fat cheddar-monterey-colby cheese blend.