Slow cooker baked potato soup

15 ingredients

2 large onions, chopped.
3 tbsp butter.
2 tbsp all. Purpose flour.
2 cups water, divided.
4 cups chicken broth.
2 medium potatoes, peeled and diced.
1-1/2 cups mashed potato flakes.
1/2 pound sliced bacon, cooked and crumbled.
3/4 tsp pepper.
1/2 tsp salt.
1/2 tsp dried basil.
1/8 tsp dried thyme.
1 cup half and half.
1/2 cup shredded cheddar cheese.
2 green onions, sliced.

In a large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 cup water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-qt slow cooker. Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in cream; heat through. Garnish with cheese and green onions.

Yield 10 servings

Recipe submitted by Connie Cloud