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
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.
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.