Thursday, October 28, 2010

Cheesy Potato Soup

Yum, yum, yum, yum, yum!!!!!!!  I have to admit, this is probably in my top 3 soups I've made thus far in the Slow Cooker!!  It is loaded with good for you things and just packed with flavor!  It's so simple, and I've got a short cut for you to in the tips below!  You just have to try this one.....really, you won't be sorry!  I would tell you I had seconds, but the first bowl was SO filling, I didn't need seconds!  Did I already mention, you have to try this?!  LOL

This recipe used up some of the carrots and celery I've been using in my recipes the last week or so.  The cheese will also be used in the Egg Strata I'll be making and so will the green onions!  I just LOVE when you can use ingredients in more than one recipe instead of them rotting in the fridge!


Cheesy Potato Soup

Ingredients:
6-7 Potatoes, peeled and diced into bite size pieces
2 carrots, chopped
2 ribs celery, chopped
1 large onion, chopped
4 cups water
4 chicken bullion cubes
1 tsp. basil
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. pepper
1/2 tsp. salt
1 Tbsp. Worcestershire sauce
1 Tbsp. Bacon Bits (or more if you like, but I just wanted a touch of bacon flavor)
8 oz. Sharp Cheddar cheese, finely shredded
2 1/2 cups Milk, warmed up (I did 2 minutes in the microwave)
4 Tbsp. flour
2 green onions, thinly sliced for garnish.

Directions:
Add the first 11 ingredients to the Slow Cooker, stir and cook on LOW for 6-7 hours.

Add the Worcestershire sauce, bacon bits and cheese and stir.  

Warm up the milk and stir in the flour until smooth.  Add it to the Slow Cooker and stir.

Cook on HIGH and additional 30-45 minutes.

Serve with a sprinkle of green onions.  Enjoy!

TIPS:  If you're not into shredding a block of cheese, (which honestly, I wouldn't be if I wasn't at home all day with nothing else to do!) buy shredded finely shredded cheese and add about 2 cups.
If you don't like sharp cheddar, use whatever cheese you like!  Lots of recipes called for Velveeta or American cheese slices, but I didn't want to go the processed route.

Print Friendly and PDF

7 comments:

  1. Kelly Koronich over on the facebook fan page suggested using a 32 oz. bag frozen hashbrowns in place of the potatoes! What a great way to make your life easier! Thanks Kelly!

    ReplyDelete
  2. This really look good. Will try this, got tons of potatoes to use up soon. Over here from Bargains to Bounty blog, thank you!!!

    ReplyDelete
  3. It was delicious! Glad to have you over here too! Love B2B!!!

    ReplyDelete
  4. I just bought all the stuff to make this. I was going to use the frozen hashbrowns and was wondering if it still needs to cook on low for the full 6-7 hours?

    ReplyDelete
  5. This comment has been removed by the author.

    ReplyDelete
  6. I'm trying to make this soup and I used 2 really large russet potatoes and it was already over the water line. After adding the onion, celery, carrots, and bullion cubes it with all the spices it was about an inch or so from the rim and the water was half way below all the ingredients. Is this how it's supposed to go? I feel like I'm doing something wrong. lol

    ReplyDelete