Yesterday my plate BOWL was covered three times by a new version of Potato Soup.
LOADED BAKED POTATO SOUP

5 MEDIUM POTATOES PEELED AND CUBED I USED IDAHO POTATOES
1 MEDIUM ONION CHOPPED SMALL
6 SLICES BACON DICED ABOUT 1/4"
7 CUPS OF WATER or CHICKEN BROTH (I used chicken broth)
2 TEASPOONS SEASONED SALT
1 TABLESPOON DRY PARSLEY
3 TABLESPOONS BUTTER (I omitted butter - there was plenty bacon fat!)
1 CUP SOUR CREAM
3 TABLESPOONS FLOUR
SHREDDED CHEDDAR CHEESE FOR SPRINKLING ON TOP WHEN SERVED

PLACE THE CUBED POTATOES IN THE CROCK POT
POUR IN THE WATER. ADD SEASONED SALT,DRIED PARSLEY AND BUTTER
SAUTE' ONIONS AND BACON TOGETHER UNTIL ONIONS ARE CARMELIZED
THE BACON DOESN'T HAVE TO BE CRISP IT WILL COOK VERY WELL IN THE SOUP
ADD THE BACON AND ONIONS TO THE SOUP.COOK ON A LOW SETTING

FOR 6 HRS.OR HIGH FOR 3 HRS. OR UNTIL THE POTATOES ARE COOKED,

BRING TO A SIMMER

IN A SMALL BOWL STIR TOGETHER THE SOUR CREAM AND FLOUR,MIX WELL
PUT A LADLE FULL OF THE HOT SOUP IN WITH THE SOUR CREAM AND FLOUR MIX IN QUICKLY
TO TEMPER THE SOUR CREAM SO IT DOESN'T CURDLE ADD ANOTHER LADLE FULL AND STIR WELL

ADD THE SOUR CREAM AND FLOUR MIXTURE TO THE SOUP POT
BRING TO A SIMMER AND COOK FOR 5 MINUTES TO THICKEN SOUP

SERVE IN BOWL AND ADD CHEDDAR CHEESE ON TOP IF DESIRED