Thursday, April 5, 2012

Cheesy Potato Soup

I didn't go especially crazy with the last soup we attempted to make, so I found a different recipe, without beer.
Cheesy Potato Soup

  • 2 slices bacon
  • ¾ cup chopped onion
  • 2½ cups diced peeled russet potatoes (about 3 small)
  • ¼ cup chopped celery
  • 2 cups Progresso® chicken broth (from 32 ounce carton)
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • ¼ cup all-purpose flour
  • ¾ cup half-and-half
  • 1 cup shredded Cheddar cheese

  1. In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
  2. Spray 3½ to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.
  3. Cover; cook on Low heat setting 6 to 7 hours.
  4. 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 of until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.
Now, I cooked this recipe on the stovetop instead of in the crock pot, and I think it turned out well. I just cooked the bacon and onions as directed, then instead of putting everything in the crock pot, I threw it in a pan on the stove and boiled it for about 25 minutes before adding the flour/cream mixture and cheese. It was a little thick, so maybe I should have covered the pan. Or simmered instead of boiled? Still, the flavor was good, but it needed a little salt. And can you believe it, Tom said it was delicious! And he knew there were onions in it! I'll probably make this again someday :-)

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