Wednesday, May 9, 2012

Cheesy Potato Soup

I LOVE TO COOK AND I ENJOY TRYING NEW RECIPES.
WE ALWAYS HAVE LEFTOVER POTATOES IN OUR BAG. 
THEY GROW EYES AND LOOK AT ME ALL OF THE TIME. 

ARE YOU LOOKING AT ME??
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)

INGREDIENTS:               
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)

DIRECTIONS:

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
http://www.pillsbury.com/recipes/cheesy-potato-soup/bd3b77bf-247b-48aa-aea2-a4c4b9d7cf83/


1 comment:

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