Just so y'all know, this is the best it gets with my food photography. |
Ingredients:
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
Directions:
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.
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Week 4 -- Tot-Friendly Veggie Soup
Week 3 -- Split Pea Soup
Week 2 -- Curried Butternut Squash Soup
Week 1 -- Chicken Stock
3 comments:
Oh my gosh, I am so pinning this! This sounds wonderful; I LOVE potato soup!
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!
I love potato-leek soup. It is on my list of must makes for this fall!
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