Cozy Food Friday!
That means it's time to share a recipe from
This week's recipe is from
SLOW COOKER CREAM OF
POTATO AND CHEDDAR SOUP
photo property of www.amand'scookin'.com
8 Medium Russet potatoes, peeled and cubed
1 large onion, chopped
1 can (about 10 ounces) condensed cream of celery soup, undiluted (can
substitute with cream of mushroom)
2 cans (14½ ounces v each) reduced sodium chicken broth (can substitute with veggie broth, but add a pinch of salt
¼ teaspoon black pepper
1 teaspoon garlic powder
1 cup half-and-half cream
1½ cups shredded sharp cheddar cheese
photo property of www.dearcrissy.com
Combine potatoes, onions, condensed soup, broth, pepper, and garlic powder in a 4 or 5 quart slow cooker. Cover and cook on low for 7½ to 8½ hours, check that potatoes are tender.
Once potatoes are fork tender, stir in cheese and cream. Replace cover and cook for another 30 minutes (or until cheese is completely melted.
Like a baked potato, you can add toppings. Some of my favorites are scallions (green onions), bacon, and shredded cheese (instead of more cheddar use something like Colby, Monterey Jack or Munster).
This should make around 10 servings (or less if you like a big bowl 😉)
If you like crackers with your soup, I suggest unsalted saltines or oyster crackers. Goldfish crackers are fun as well!)
photo from Pinterest
Perfect for cold weather, don't you think?
Please let me know if you try it out!