Monday, October 1, 2012

A Season of Super Soup: No-Fuss Potato Soup (week 5)

I think this may be the best soup I've ever made; at least Sam thinks so.  He said that this is the perfect soup for a snowy, grey day.  It was a mild, golden, autumn day, but it was still delicious. 

Just so y'all know, this is the best it gets with my food photography.

adapted from Fix-it and Forget-it

6 cups diced, peeled potatoes
5 cups of water
2 cups diced onions
1/2 cup diced celery
1/2 cup copped carrots
1/4 cup butter
4 tsp. chicken bouillon granules
2 tsp. salt
1/4 tsp. pepper
12-oz can evaporated milk
16 oz shredded cheddar
4 pieces of bacon, fried crispy

Combine all ingredients except milk and cheese in slow cooker. Cover.  Cook on high 7-8 hours or until the veggies are tender.  Stir in milk.  Stir in cheese until it melts.  Give the immersion blender a whirl through the whole thing.  Crumble in bacon.  Stir.  Heat thoroughly. 

Week 4 -- Tot-Friendly Veggie Soup
Week 3 -- Split Pea Soup
Week 2 -- Curried Butternut Squash Soup
Week 1 -- Chicken Stock


Debi said...

Oh my gosh, I am so pinning this! This sounds wonderful; I LOVE potato soup!

Heidi’sbooks said...

I bought some leeks to make potato-leek soup, but I haven't gotten around to it yet. This may be the kick I need!

Amanda said...

I love potato-leek soup. It is on my list of must makes for this fall!