It has been disgustingly cold here in PA lately. I have imagined moving somewhere much warmer when my face is frozen after a quick walk to the post office and back.
I love making creamy, cheesey, potatoe-y dinners when it’s cold. I have been wanting to make my favorite soup, I think the last time I made it was last winter! I absolutely love this recipe, it always comes out perfectly, and it’s really easy! The hardest thing is remembering in the morning that I have to cut up potatoes!
6 large potatoes, peeled and cubed
1 large onion, chopped
1 quart chicken broth
1 Tbsp minced garlic
1/4 cup butter
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup cream or 1 cup half-and-half cream
1 cup shredded sharp cheddar cheese
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
Cheese for sprinkling
Combine potatoes, onion, chicken broth, garlic, butter, salt & pepper in crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours.
Stir, slightly mashing potatoes until coarsely chopped and soup is slightly thickened.
Stir in cream and cheese.
Top with sour cream (if used), sprinkle with bacon and more cheese.
This recipe is so easy to alter to your tastes as well. When I made it today, I cooked the bacon about 3 hours after I started the soup and crumbled it in then. That definitely allowed the bacon-y goodness to permeate the soup! 😀 For whatever reason, it didn’t seem very creamy today, I threw in about a half of a bar of cream cheese that was leftover from another recipe. I figured I would probably forget it was in there anyway, might as well use it! It came out great. All of the kids loved it, even the pickiest one cleaned his bowl! I planned on making bread with it, I buy the frozen loaves that you thaw, let rise, and bake, but I guess my bread was in the freezer for too long, it never rose! 😕
If you try this recipe, tell me how it went, especially if you did something different!