Question of the Day:
What do you do when you find a big bag of potatoes on sale?
You grab a bag (and pay for it, of course) and make an easy, cheesy potato soup.
I admit I’ve had a few failed attempts at making potato soup using various recipes. They always turned out bland, and we don’t do bland soup around here. Since I don’t like a recipe getting the best of me, I had to work on the ingredients a bit to satisfy our taste buds.
Thankfully, I finally figured out the right combination of ingredients to turn this cheesy potato soup into a delicious and comforting meal.
And to make it even better, it cooks in the slow cooker. How I love my slow cooker!
Slow Cooker Cheesy Potato Soup
- 8 slices bacon, cut into 1/2 inch pieces
- 1 small onion, finely chopped
- 2 cups chicken broth
- 1 1/2 cups cream of chicken soup
- 2 cups water
- 5 – 6 large potatoes, diced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup all-purpose flour
- 2 cups half-and-half
- 1 (12 oz) can evaporated milk
- 2 cups shredded cheddar cheese
- Cook bacon and onion in a skillet over medium heat until onions are soft and bacon is beginning to crisp; drain.
- Place bacon and onion in slow cooker.
- Stir in chicken broth, cream of chicken, water, potatoes, salt and pepper.
- Cook on high 1 hour.
- Reduce to low and cook 4 – 5 hours.
- Whisk together flour and half-and-half in a small bowl.
- Add half-and-half mixture, milk and cheese to slow cooker.
- Cook 30 more minutes.
- Serve with additional cheese and fresh baked bread.
Serves 6 – 8
For me, soups like this are especially wonderful on cool evenings. They warm me from the inside out 🙂
What soups or stews tend to warm and comfort you this time of year?
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