Creamy Potato Soup

Due to popular demand...

Here is the original recipe:

CROCKPOT CREAMY POTATO CHEESE SOUP

1/4 c. butter
1/2 white onion, chopped
1/4 c. flour
2 c. water
2 large carrots, diced
4 stalks celery, diced
1 tbsp. dried minced garlic
Salt & pepper to taste
1 c. milk
2 tbsp. chicken boullion
1 c. warm water
5 lb. russet potatoes, peeled and cubed
1 bay leaf
1 c. shredded Cheddar cheese
6 slices crisp cooked bacon, crumbled

Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 c. water, carrots, celery, garlic, salt and pepper. Heat through, then stir in milk. Dissolve chicken boullion in 1 c. warm water and pour into vegetable mixture. Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot. Cover and cook 5 hours on High or 8 hours on Low. Remove bay leaf; puree about 4 c. of the soup in a blender or food processor, then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.


My Comments: When I think of crockpot, I think of EASY. Throw the stuff in and let it go for several hours. Then serve and eat. EASY. Now since the above recipe called for a lot of cooking, I did not think that was EASY. I have my own stovetop creamy potato recipe, if I wanted to do the extra cooking. So here’s what I did with the above recipe to make it EASY.

Chopped the onion, carrots, and celery. Put them in the crockpot. Omitted milk and chicken boullion. Peeled and chopped up potatoes. Put them in the crockpot. Mixed together two cans of cream of mushroom soup, a can of chicken broth, garlic, salt and pepper. Pour into crockpot and stir. Put in bay leaf. Cook on high for 6 hours or so. Added crumbled bacon and cheese. It seemed a little too thick so I added water. Next time, I think I’ll add milk. Serve it up!

Have I said that I think crockpot cooking should be fast and EASY?? LOL