I LOVE TO COOK AND I ENJOY TRYING NEW RECIPES.
WE ALWAYS HAVE LEFTOVER POTATOES IN OUR BAG.
WHEN LIFE GIVES YOU POTATOES WITH EYES - MAKE CHEESY POTATO SOUP !!
I FOUND A RECIPE AT PILLSBURY.COM
I USED HALF THE CHEESE, AND ABOUT 1 CUP LESS BROTH.
MINE WAS READY IN LESS THAN 6 HOURS.
IT CAME OUT SO GOOD.
Cheesy Potato Soup
Prep Time: 25 Min
Total Time: 6 Hr 55 Min
Makes: 6 servings (1 2/3 cups each)
4 slices bacon
1 1/2 cups chopped onion
5 cups diced peeled russet potatoes (about 5 medium)
1 medium stalk celery, chopped (1/2 cup)
1 carton (32 oz) Progresso® chicken broth (4 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1 1/2 cups half-and-half
1 bag (8 oz) shredded American and Cheddar cheese blend (2 cups)
In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy.
|NOT REAL CRISPY; JUST THE WAY I LIKE IT|
Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate.
In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.
|I USED MY OWN BROTH, AND LESS (only because that was all I had)|
Cover; cook on Low heat setting 6 to 7 hours.
|THERE IT IS - COOKING AWAY|
In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened.
|LOOKING GOOD !!!|
Stir in cheese until well melted.
|SAY CHEESE !!!|
Crumble bacon; sprinkle over soup.
|GOODNESS IN A BOWL|
for printable version and nutritional information - click link below