Wednesday, April 23, 2014
I love a good potato soup and what made this one even better was that it was made in the crockpot!! I love that I can just pop a meal into the crockpot and not have to worry about it for the rest of the day... Makes my life so much easier, even when I do work from home. The hubs loved this one, even heated up since he ended up getting home a little bit later then he thought! The bacon always makes everything better though...
Cheesy Potato Soup
(recipe found at pillsbury.com)
4 slices bacon
1 1/2 cups chopped onion
5 cups diced peeled potatoes
1 medium stalk celery, chopped
1 carton (32 ounces) chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
1 1/2 cups half-and-half
1 bag (8 ounces) shredded American and Cheddar cheese blend (2 cups)
In 12" skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. 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. Cover; cook on low heat 6 to 7 hours. 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. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.