New Recipe #4- It's Been a Busy Week

Yes, that's right I accomplished by goal of 1 new recipe/ week....4 times over this week! I'm very proud of myself and very happy that so far we are 3 for 3---all being "keepers" as my boys would say. Tonight's experiment is cheddar potato soup from the Betty Crocker Soups, Stews and Chilies online cookbook (which was a free download if anyone is interested, the link was posted Jan 12th). Adam and I are both hoping this comes close to Bob Evans Cheddar Baked Potato Soup, one of our all time favorites. When I used to work there, Adam would come in for lunch before work and I would load him up w/ soup, and he could never get enough. To this day, we still talk about how much of that soup he ate while I was working!! The nice thing about this one though is it is done in the crock pot, w/o a lot of attention or work from me:) Hopefully #4 will turn out as well or better then 1, 2 and 3 did!!

Slow Cooker Cheesy Potato Soup
1 32 oz bag frozen southern-style diced hashbrowns
1/2 cup chopped onion
1 medium stalk celery, diced
2 14 oz cans chicken broth
1 cup water
3 TBS flour
1 cup milk
8 oz shredded cheddar cheese
1/4 cup real bacon bits
4 medium green onions, chopped

In crock pot, mix potatoes, onion, celery, broth and water. Cover and cook on low 6-8 hours. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to high. Cover, cook 20-30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings w/ bacon and green onions.

Shared on Crock Pot Exchange July 29, 2011
Shared on Gooseberry Patch Sept. 14, 2011
Shared on The Country Cook Oct. 21, 2011