Well, I'm sick again... I guess that's what happens when you work at a doctor's office! You know how it is when you're not feeling well... especially when you have things you have to do during the day. I was going to be out all day, so I planned ahead and used my lovely crock pot. I wanted something creamy and warm so I decided on a cheesy potato soup. Check out this quick and easy deliciousness.
First, I cut up the potatoes and threw them in.
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| Cube the potatoes |
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| Add bouillon cubes, garlic, salt, pepper, and water. |
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| Add chopped onion and 1/4 half and half. |
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| OOPS! Almost forgot the bacon! |
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| Pop on the lid, and cook on low for 6 hours or so. |
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| 6 hours later, doesn't look amazing yet, but don't worry! |
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| Give the immersion blender a whir. |
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| Add cream cheese and cheddar. |
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| And some hot sauce for good measure. |
* 7 potatoes, cubed
* 1 onion, chopped
* 3 cubes chicken bouillon and 3c water
(You can use 3c chicken broth instead if ya have it.)
* 1/4c half and half
* 3oz cream cheese
* 1/2c cheddar cheese (plus more for topping)
* Franks hot sausce to taste
* Scallions for topping
*Cube potatoes and onion and put in slow cooker. Add chicken broth or bouillon and water. Add half and half, then cook on low for 6-8 hours depending on your crock pot. When you come back to it, blend it a little (either use an immersion blender or scoop some out and use a food processor or blender). I like to leave some chunks of potatoes so you have something to bite in to. Then add cream cheese and cheddar and stir to combine. It should just take a few minutes for it to melt. Once it is thoroughly mixed in, add just a little hot sauce. Then top it off with more delicious cheddar and scallions and enjoy the creamy goodness.
That looks good! I so want an immersion blender.
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