This morning dawned cool and clear, which inspired me to make something thick and comforting for the family. But, as always happens, the food budget forces me to be creative within a few limited ingredients.
This is a very cheap and easy soup that makes a great base for your perfect baked potato flavor. Even though this soup is amazing as written, if you want to add sour cream or chives I will have a note of how to add that at the end of the cook time. It's a fail-proof soup, so take out or add whatever ingredients you choose.
This will require at least a medium slowcooker.
Ingredients:
2 lbs Russet Potatoes (approximately 6-7 'taters), peeled and diced
2 Carrots, peeled and chopped
2 Celery stalks, chopped
2 Tbs Butter
1/2 White or Yellow Onion
2 Tbs flour
1 cup Chicken broth, OR 1 cup of water + 1 Tbs chicken bouillon granules
2 cups Water
1 Bay Leaf
1 cup Milk
4 slices Bacon
1/2 cup shredded Cheese
1/2 cup Sour Cream (optional)
approx. 1/4 cup freshly chopped chives (optional)
Directions:
Put all chopped potatoes, carrots and celery in a medium slow cooker.
In a small saucepan over medium heat on the stove, melt butter. Add finely chopped onion and saute until soft and browning. When onion is soft, add flour and mix well. Add chicken broth or water/bouillon mixture. When heated through, pour over veggies in the slowcooker. Add 2 cups of water and the bay leaf, don't stir. Put lid on, and cook on LOW 6-8 hours.
After potatoes and carrots are soft, remove lid, use a slotted spoon or a potato masher and mash the veggies until most of them are completely smooshed, but some lumps remain.
Pour in milk, turn to HIGH and let cook another 30 minutes.
Cook bacon in a skillet until crispy and crumbling. Crumble bacon into slowcooker. Shut off slowcooker and stir in cheese, and if you want, stir in the sour cream and chives.
Makes 8 servings, tastes great hot, or slightly cooled.
