Thursday, January 26, 2012

Cheesy Slow Cooker Potato Soup

Cheesy Slow Cooker Potato Soup

Ingredients:

4 slices of bacon
1 1/2 cups chopped onion
5 cups diced, peeled russet potatoes (about 5 medium)
1 medium stalk of celery, chopped (1/2 cup) - I hate celery but I used a little...
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon of pepper
1/2 cup all purpose flour
1 1/2 cups half and half
8 ounces (2 cups) grated cheddar cheese (I probably used more than that... I like cheese)

Directions:

In skillet, cook bacon over medium heat, turning occasionally, until browned and crispy.  Remove from skillet, reserving fat in skillet.  Drain bacon on paper towel and set aside for use later.  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 setting 6 - 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.  (At this point I used my immersion blender to blend up the potatoes and make them less chunky.  You could also put some in batches into a blender and reincorporate back into soup.  Or you can just leave it chunky.)  Stir in cheese until well melted.  Crumble bacon and sprinkle over soup.

Monday, January 2, 2012

Cheeseburger Soup

I found this on the Taste of Home website.  My 11 year old loved it.  A definite keeper!

Cheeseburger Soup

Ingredients:
6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper (I omitted this)
2 Tablespoons chopped seeded jalapeno
3 cups water
2 Tablespoons plus 2 teaspoons beef bouillon granules (I used beef base)
2 garlic cloves, minced or grated
1/8 teaspoon pepper
2 pounds ground beef
1/2 pound sliced mushrooms (I used a full pound)
2 Tablespoons butter
5 cups milk, divided
6 Tablespoons all purpose flour
1 package (16 ounces) Velveeta cheese, cubed
Crumbled cooked bacon

Directions:
In a dutch oven, combine first 9 ingredients; bring to boil.  Reduce heat, cover and simmer for 10-15 minutes or until potatoes are tender.

Meanwhile, in a large skillet cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain.  Add to soup.  Stir in 4 cups of milk; heat through.

In a small bowl combine flour and remaining milk until smooth.  gradually stir into soup.  Bring to boil, cook and stir for 2 minutes or until thickened.   Reduce heat, stir in cheese until melted.  Garnish with bacon. 

Yield:  14 servings (about 3 1/2 quarts)