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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 6 |
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Simple potato soup for a cool fall night. Ingredients:
6 large potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 lbs.) |
42 ounces chicken broth (5 1/4 cups) |
2 tablespoons butter |
1 1/4 teaspoons fresh ground pepper |
1 cup milk |
1 1/2 cups shredded cheddar cheese |
1 cup light sour cream (optional) |
4 slices bacon, cooked crisp and crumbled |
Directions:
1. Combine potatoes, broth, butter, and pepper in slow cooker.
2. Cover and cook on high for six hours, or low for 8-10 hours–or, cook until potato is tender.
3. Mash until the potatoes are somewhat chopped and the soup is thickened.
4. Next, stir in the milk and cheese.
5. To serve top with sour cream and bacon.
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