Just when you thought it was okay to pull out the grill, it turned cold again. What can I say, that’s how things go in the fickle state of NC. But don’t be dismayed, I’ve got just what you need to stay warm and cozy on a rainy, less than ideal, day!
So go shopping because this soup gets the “good eats” label in my house! Which is awesome for me because it’s super easy to make, and by the way, it happens to be one of my husband’s favorites. He likes it mainly because he’s a meat and potatoes kinda guy, and this dish provides the best of both worlds. And let me tell you, he quite generously adds more than a little bacon. I have given him a 4-slice limit. But in the end, he’s satisfied, and so am I.
2 bags of Simply Potatoes diced potatoes
1 cup of heavy whipping cream
3 tbsp of flour
1 32 ounce box of chicken broth**
1 cup of water
3/4 cups of diced onions
1 tsp of salt
1 tsp of pepper
Add potatoes, broth, water, onions, salt, and pepper to slow cooker. Cook it for 2 hours on low. After 2 hours, mix the flour and heavy cream until smooth, and then slowly add it all to the contents in slow cooker. Cook everything for another 30 minutes. (I cooked mine on high for the last 30 min.)
Garnishes (listed in order of importance) add after cooking
Bacon (about 6-8 cooked slices)
Scallions (I don’t add them, but don’t let that stop you!)
When done, serve warm, and top with shredded cheese, sour cream, and of course, bacon!
This soup works with a sandwich for lunch or a grilled chicken breast or nice juicy steak for dinner. Either way, you’ll be pleasantly surprised how good it is. Leftovers hold up well when microwaved! I took it for lunch last Monday, and I’ll tell you, it sure beats a frozen meal hands down!
** Substitute chicken broth for vegetable broth, and of course, nix the bacon!**
I’m sure you and your squad will love it, so holla at me if you make it!