Betty Crocker offered this free online cookbook last year called Soups, Stews, and Chilies. I bookmarked it last year and decided to revisit it to try some new soups for the fall/winter. And then I remembered...the baked potato soup on page 11.
Um.
Wow.
It's seriously the easiest, most delicious potato soup I have ever made! I should almost mention that it's one of the cheapest soups I've ever made...per serving it comes out to something like $1 per person. I'm planning on making it again this fall/winter. It's going to be one of my crock pot staples. Thought I'd share the recipe with you...it is National Potato day after all!
--Erin :-D
SLOW COOKER CHEESY POTATO SOUP from Betty Crocker
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed (make sure to use Southern-style hash brown potatoes that are diced instead of shredded. These work best in this recipe.)
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso® chicken broth
1 cup water
3 tablespoons Gold Medal® all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package) (or 2 slices of cooked bacon, crumbled)
4 medium green onions, sliced (1/4 cup)
1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
2. Cover; cook on Low heat setting 6 to 8 hours.
3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
Makes 6, 1 1/2cup servings
