Hello, Patch readers.
Although I’m still mourning the end of summer, one small revelation that brought me solace the other day is that fall is officially the start of soup season.
Now, I know that you can eat soup year-round and I do, but I’m talking soup with a capital 'S,' the creamy, hearty varieties of soup that warm your chilled bones on a cold day.
Can you tell that I like soup? Yeah, just a little.
My friend recently gifted me a Crock Pot cookbook for my anniversary and I decided to make Loaded Potato Soup. This yummy dish is easy to make and full of flavor. Serve with a crusty bread and you have a hearty, tasty meal for a chilly day.
Loaded Potato Soup (Source: Southern Living Big Book of Slow Cooking)
4 lbs. russet potatoes, peeled and cut into ¼ in. thick
1 small onion, chopped
2 14-oz. cans chicken broth
2 tsp. salt
½ tsp. pepper
2 cups half and half
Toppings: Shredded Cheddar cheese, cooked and crumbled, sliced green onions
1. Layer sliced potatoes in a lightly greased slow cooker, top with chopped onion.
2. Stir together broth, salt and pepper. Pour over potatoes and onion (broth will not completely cover potatoes and onion). Cover and cook on low eight hours or until potatoes are tender. Mash mixture with a potato masher, stir in half and half. Cover and cook on high 20 more minutes or until mixture is thoroughly heated. Ladle into bowls and serve with desired toppings.