Sunday, September 18, 2011

Baked Potato Soup

This was a hit and it was really easy. You can put it together at night and then pull it out of your refrigerator and turn it on in the morning before work. By the time you come home it will be ready for you! I also can't recommend enough the slow cooker liners. Clean up consists of throwing away the bag and washing the lid of your crock pot.

Baked Potato Soup
1 bag of frozen cubed hashbrowns
1 c. of frozen, chopped onion, carrot and celery mix (I get this at Dillons. Walmart doesn't have it. If you don't want to use frozen, just chop up 1 c. worth of the veggies)
32 oz. chicken broth
1 c. water
3 T. chicken noodle base (you should keep this on hand for soup making, I add it in almost any time I use chicken broth and it adds a lot of flavor)
3 T. flour
1 c. milk
2 c. shredded cheddar cheese
1/2 pkg. of ready cooked bacon, chopped
Add the veggies, broth, water and chicken base to your crock pot. Cook on low for 6-8 hours. In a separate bowl, whisk milk into the flour. To avoid lumps, add the  milk to the flour slowly. Don't add the flour to the milk. Then stir the milk mixture into the soup. Then stir in the cheese and bacon. Season with salt and pepper. Serve when the cheese is melted and the soup is thickened.

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