Baked Potato Soup
|December 1, 2012||Filled under Slow Cooker, Soups & Stews|
It has been one of those weeks. No. Seriously. One of THOSE weeks. You know the kind. We all do. That kind of week when the tire goes flat while running late on the first rainy morning in 3 months. And the spare is missing. And no one is answering the phone. The kind of week where work heats up to the boiling point. And when you get home you find your oldest child has gotten in big trouble at school…a week ago…and is just now sharing with you the note you were supposed to sign and send back…last week. And everyone in the house is running a fever, coughing, sneezing and walking around like zombies begging for medicine. The kind of week where the solenoid valve goes out on the washing machine. And you learn that the solenoid valve is like the jugular of a washing machine that, when dead, leads to gushing water on the floor and the need to grab the checkbook and go to Lowes. The kind of week where your creativity is extremely low and your excitement over making dinner just is not there. That is the kind of week it has been. The perfect kind of week for having something warm and soothing steeping in the crock pot when you get home from work. Something that will knock the socks off that nasty cold, melt the icy chill you have carried since this morning’s wet tire change, and sooth the worries of work away.
Welcome home, have a bowl of Baked Potato Soup. There is not a better comfort weeknight soup. Prep is simple enough to be done in the morning or the night before. Plug it in, switch to low and rest assured it will envelop you in comfort in 8 hours no matter what the day throws your way.
- 6 potatoes, peeled and cut into 1 inch pieces
- 1 medium onions, finely diced
- Half package 1lb bacon, cooked and crumbled
- 1/2 cup thinly sliced celery
- 2 cans (14oz) low sodium chicken broth
- 1 tsp dried basil
- 1 tsp salt (optional)
- 1/4 cup flour
- 1 1/2 cup half and half
- Shredded American cheese
Putting It All Together:
- Combine potatoes, onions, bacon, celery, broth, basil and salt in slow cooker.
- Cover and cook on low for 6-8 hours.
- Combine flour and half and half in small bowl.
- Whisk until smooth.
- Stir into soup.
- Cover and cook on high for 30 more minutes.
- Sprinkle servings with shredded cheese