It’s Friday and it’s the first really Fall day we’ve had here in SC. It’s so great! I’m so excited. I can’t say that I’m breaking out the fall clothes (because I already did that). I can’t say that I’m going to decorate (because I already did that). I can’t say that I’m going to cook something warm and hot (because I already did that). Hmm… I might be impatient for Fall to get here. I LOVE FALL!
So instead of doing those things, I’m going to share a great Fall/Winter recipe with you. I started making this last year and it’s one of our favorite easy weeknight meals.
Slow-Cooker Potato Soup
5 lbs of potatoes, peeled (don’t put them down the sink though!)
Chicken broth(4-5 cups, depending on the size of your slow cooker)
1 stick of butter
1 cup of half-and-half (you can use fat free)
12 oz. Bacon, cooked until crispy and crumbled
Salt, pepper and garlic powder to taste
Shredded cheese and sour cream for toppings
1. Chop the potato into medium size chunks. Place in the slow cooker. Pour in the chicken broth until the potatoes are just covered.
2. Cook for however long you want. I’ve done it on high for 4 hours and I’ve done it on low for 10 hours. It really doesn’t matter. You are cooking the potatoes until they fall apart.
3. I removed 1 cup of chicken stock because I prefer a thicker soup. If you want it thinner, leave it in. I figure you can always put it back in later to thin it out.
4. Using an immersion blender (if you have one) or a potato masher or whatever you have, blend the potatoes until they are the consistency you like it. I like mine really smooth, but some people like chunks. Again, it doesn’t matter.
Sorry about the quality of these pictures. They didn’t turn out very well.
5. Add in the half-and-half, butter, salt, pepper, garlic powder and anything else you might like, stir until combined. If it needs to be thickened, you can add sour cream. Cook uncovered for 20-30 minutes to let it thicken up.
6. Add half of the crumbled bacon and serve with some crusty bread (yes, I like carbs).