a view from the laundry pile…

…it's all about perspective.

Slow Cooker Cheesy Potato Soup

on January 28, 2013

After feeling like “death warmed over” for about a week, because of being nailed by the nasty flu going around, I finally drug myself out of bed to make dinner. I would’ve been out of the game longer but I could tell that Fred, patient as he was catering to me all week, was reaching a breaking point when I heard him start mumbling under his breath and cussing at the laundry. Things no sock should ever be subject to… 

I’m not ashamed to admit that I like easy recipes, regardless of how I’m feeling, and I rate the likelihood of Fred getting it for dinner according to the ease of preparation. This one rates somewhere between a two and three due to the fact that I used mostly fresh ingredients (rather than canned or frozen) but it was well worth any time and effort.

DSCN2709Slow Cooker Cheesy Potato Soup

Ingredients

  • 5-6 Potatoes, peeled & diced
  •  1/2 medium Onion, peeled & diced
  • 1 large stalk Celery, washed & diced
  • 1 medium Carrot, peeled & diced
  • 1 can Vegetable Stock (you can use Chicken stock/broth if you prefer)
  • Water to cover vegetables, if needed
  • 1 Tbs. Bacon Bits — you can either add these to the potatoes while they’re cooking or to top with at the end, just before serving. I put them in with the potatoes.
  • 1/4 tsp (or more, to taste) Pepper
  • 1 tsp Salt
  • 1/2 tsp. Dill (optional)
  • 1 Tbs. cooking Sherry (or other white wine – optional)
  • 1 cup Milk
  • 1-2 Tbs. Flour
  • 2 cups Cheddar Cheese, grated

Directions

  1. Put the potatoes, onion, celery, carrots, bacon bits, pepper, salt, & Dill in the slow cooker (crock pot). Pour vegetable broth plus any water, if needed, to cover the vegetables. 
  2. Cook on “high” setting until the vegetables are done (check after 4 hours – they should be fork-tender).
  3. Add the (optional) Sherry.
  4. In a large cup, mix the milk & flour until the flour is blended in (no longer lumpy). Pour into the slow cooker, stirring as you go.
  5. When it’s heated through, add the cheese, a little at a time, stirring after each addition until the cheese has melted.
  6. Turn off the crock pot and let it sit about 15 minutes before serving.
  7. Stir again before ladling into bowls.

I served this in bread bowls but, the next day, had some for lunch with cubed French bread in it. Just as good.

 

 

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