Thursday, October 20, 2011

{New Meal of the Week} Cheesy Potato Soup

This was acutally our new meal last week :) Not a huge success... if we made this again it would need some tweaking, or we might try a different potato soup recipe all together.

Ingredients:
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso® chicken broth
1 cup water
3 tablespoons Gold Medal® all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)


Directions
In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.

 Cover; cook on Low heat setting 6 to 8 hours.

In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
Things we learned:
1. We suck at thickening soup. We tried the flour, it didn't work. So we tried some more. A little thicker, but not creamy. We tried corn starch, twice, still kind of runny. 
2. Next time we will put two bags of potatos
3. I forgot to take a final picture, oops.



Recipe courtesy Crock Pot Girls

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