Saturday, February 1, 2014

Cheesy Potato Soup (Crock Pot)


I have been using my crock pot a lot lately, and it is really easy to use to make soup.  I have a couple different sizes of crock pots, but when I make a pot of soup, I usually make a lot so I used my largest one (I think it is a 6 quart).  Soup is something that is easy for my clan to pack for lunch at work, and we always have extra to share with our parents who all live alone and don't get out much when the weather gets bad (like about every week this winter!).

I love potato cheese soup and since I had a big bag of potatoes, this was a good choice to make this today. I picked a recipe that I have made before on the stove top and tweaked it for the crock pot so I could throw the stuff in and just walk away and let the crock pot do it's magic!

Potato Cheese Soup
12 large/medium potatoes diced
4 large carrots diced
2 large stalks of celery (I skipped this because I didn't have any in my fridge)
2 medium or 1 large onion diced
2 quarts chicken broth
3 cloves garlic
1/4 cup butter
2 tsp. salt
1 tsp. pepper

2 cups shredded cheddar cheese
16 oz. Velveeta Cheese (1/2 big block)
2 cups cream (I used fat free half and half)

Directions:  Spray inside of crock pot with non stick cooking spray and set to high.  Add 2 quarts of chicken broth to crock pot (I make my own with water and chicken stock base).  Peel, slice and dice potatoes, carrots, and onions and add to broth in pot.  Add garlic, butter, salt and pepper and stir.  Cover pot and cook for about 4 hours until potatoes are tender. Turn to low and let temp drop a bit (you don't want it boiling when you add the dairy) add cheese and stir to melt.  When cheese is melted add cream and stir (do not boil). Serve warm soup with crumbled bacon, shredded cheese and chopped green onions as garnish on top!

Cooks Notes - I used a 2% milk cheddar cheese (because that was what I had on hand) and it did not melt very good so I think I would use the "full fat" version next time... who are we kidding anyway, this is not like a weight watchers soup, hahaha!


Add chicken broth to crock pot


Peel onions and dice


I have this nifty chopper that I used for all my vegetables...
it made quick work of it!


Peel and dice carrots


I love how uniform the little chunks are when I use my chopper


Peel potatoes


Rinse potatoes in colander 


Dice potatoes (of course you can use a knife if you don't have a chopper!)


Add all veggies to the broth in crock pot


Add butter and garlic, butter, salt and pepper and cook on high for 4 hours
 and then turn heat to low and cool slightly


Add cheese and stir to melt (I don't have a picture but I added the 
Velveeta at this time too)


Add half and half (do not boil)


Stir and serve warm


Sprinkle with a little shredded cheese, crumbled bacon or 
real bacon bits and green onions
Enjoy!

The soup turned out delicious and I will make it again in the crock pot, but it is just as easy to make it on the stove too! I served it with a fresh leafy romaine salad, and some crescent rolls and I know my family felt the love ;)!

Stay warm,
Sandy