Crock Pot Potato Bean Soup

This odd sounding little concoction has become a winter family favorite.  I know it sounds strange to have potatoes and beans together, but was inspired by my desire to add protein to our potato soup.  If you use a very mild-flavored bean you can't even taste them.  And, if you mash them enough, you can't even see them.  Your pickiest eaters never even have to be told...


Crock Pot Potato Bean Soup 

• 8-10 pieces of bacon, diced
• 1 onion,diced
• 2 stalks of celery, chopped
• 3 carrots, chopped
• 3 large potatoes, diced
• 5 C chicken broth
• 1 t dried rosemary
• 1 t pepper
• 1 qt jar or 1-2 cans Great Northern beans or other mild white bean
• 1-1/2 C milk
• salt to taste

1. Fry bacon pieces until crispy.  Drain bacon and set aside.  Reserve 2-3 T bacon fat.
2. In crock pot, add potatoes.  Cover with chicken broth. 
3. Saute onion, celery and carrots in bacon fat for 3-5 minutes.  Add sauteed vegetables, rosemary and pepper to crock pot.  Cook on HIGH 4-5 hours or until potatoes are tender.
4. Add beans to potato mixture.  With potato masher or immersion blender, mash some of the potatoes and beans to reach a thick, yet somewhat chunky, texture.
5. Add milk and reserved bacon pieces.  Stir and allow to heat through to desired temperature.  Correct seasonings if necessary.
6. Serve.