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Slow Cooker, Easy Baked Potato Soup

Reviewed: Jan. 21, 2013
I made this recipe today. It turned out with a really good flavor, but I did have to make some adjustments. When I put everything in the crockpot, the amount of water called for did not even cover the potatoes, so I added about twice as much. When I was ready to add the milk, I noticed it wasn't as thick as I was hoping for. I decided to stir some more flour into my milk to thicken (however this led to some lumps of flour I had to skim off). I had some leftover mashed potatoes in the fridge, which I heated up and stirred in to the soup and this provided the thickness I was looking for. I think in the future (when I may not have leftover mashed potatoes on hand) I would just add additional flour to the potatoes when putting everything in the crockpot. Also, I used 2% milk instead of half and half because I did not want all the calories and fat of the half and half.
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