Crock Pot Potato Chowder
I'd eat my favorite potato soup every week if I could. But sometimes the prep work is too much, or the only time I have to fix dinner is between 8:00 and 8:03 a.m.--which means--slop in the pot.
(I have a way of making my recipes sound so veerrrrry appetizing.)
This meal is friendly to the pocketbook too. I'm referring to that "pocketbook" that might be sitting on your "davenport."
(Just thought I'd dredge up some terms my depression-era Grandma used to use. Are there any words you'd like to add to the list?)
Enjoy your soup.
(I have a way of making my recipes sound so veerrrrry appetizing.)
This meal is friendly to the pocketbook too. I'm referring to that "pocketbook" that might be sitting on your "davenport."
(Just thought I'd dredge up some terms my depression-era Grandma used to use. Are there any words you'd like to add to the list?)
Enjoy your soup.
Crock Pot Potato Chowder
8 cups diced potatoes (peeling is optional)
1/3 cup chopped onion
43 1/2 ounces chicken broth (or three 14.5 ounce cans)
1 can condensed cream of chicken soup, undiluted
1/4 teaspoon pepper
8 ounces cream cheese, cubed
Possible accompaniments: bacon bits, snipped chives, cheddar cheese, crackers
In a slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese (temper first); stir until blended. Garnish with bacon, chives, and cheddar cheese if desired. 12 servings.
Subscribe to this blog's feed and follow me on twitter!
In a slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese (temper first); stir until blended. Garnish with bacon, chives, and cheddar cheese if desired. 12 servings.
Subscribe to this blog's feed and follow me on twitter!
5 comments:
That sounds yummy, I'll have to give it a whirl!
I enjoyed looking around your blog, you is funny!
Sounds easy and yummy (except I hate peeling potatoes)! I vaguely remember seeing a soup recipe similar to this made with french fries for the potatoes... That could get me out of peeling. (The oils of they coat those in sound unappealing though.) Or I could just leave them unpeeled and have the great fiber and vitamins of the peels.
Thanks for the link to "palooza"!
I just changed the recipe! I didn't see that it said "peeled." I never peel my potatoes for soup. I like the extra fiber and nutrition. Plus, I am lazy. Yes, that's more like it.
What can you use to replace the chicken soup?
If you don't want to use the condensed chicken soup, just add more broth and thicken with whatever (flour + water, cornstarch + water) at the end.
Post a Comment