Potato Soup – In the crockpot

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img_0613You always hear that you shouldn’t grocery shop when you are hungry.  You also may want to make this recipe on a day when you aren’t home–you may need to rehydrate if you don’t from all the salivating that will take place.  My house smells so good right now I can’t stand it!

For us it’s a good Sunday or Monday soup.  My husband cooks bacon on Saturday mornings out on the grill.  Why?  I do love bacon but I don’t like my house smelling like bacon all weekend.  So he cooks it on Saturdays and we refrigerate for use during the week.  This recipe is garnished with bacon so I’m sure to have cooked bacon on hand.

This recipe is simple, you will have all of the ingredients on hand, your house will smell great and it is DELICIOUS!

CROCK POT POTATO SOUP – Loaded Potato Style!

img_06116 – large or 8 medium white potatoes cubed about 1/2 inch or sliced, your choice

1 large onion (white/yellow — it doesn’t matter)

1 box chicken brother (I also have used 2 chicken boullion cubes and five cups of water

2 garlice cloves minced or pressed

1/2 stick of butter

1 teaspoon salt (less if you use boullion cubes)

1 teaspoon black or white pepper (I love white!)

1 – 1 1/2 cup half and half (depending how soupy you want it)

1 cup sour cream

1 cup shredded sharp cheddar cheese

Garnish – (or you can just dump it in!)

cooked crumbled bacon

chives or green onions

cheese for on top

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Directions:

  1. Throw all 7 first ingredients into the crockpot.  Cover and cook on high for 3-4 hours or low for 7-8 hours.  Make sure potatoes are done!
  2. Mash mixture with a potato masher until soup thickens but potatoes are still a little chunky.
  3. Stir in half and half and cheese.  You can also throw in the garnish or parts of the garnish if you would like at this point.
  4. Top with remaining garnish.

It serves 6 – 8 people.

Serve with a fresh salad and dinner is done.  Boom!

Just a little extra tip:  If I don’t happen to have already cooked bacon and I have to cook it I do it in the oven.  I cover a 9 x 13 pan with foil, extending up the sides a couple of inches higher than the pan — it helps keep my oven cleaner.  I bake at 400 degrees until it’s done.

 

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