Potato Soup

With fall just around the corner, theres nothing better than turning your crock-pot on for the day, forgetting about it while you run errands, and coming home to a wonderful smelling house and dinner ready.  Why not use it for some soup and some nice crusty bread?! Yum!

Potato Soup

serves 4

Ingredients:

3 lbs potatoes (about 5 c) (I like using red or yellow)

4 c broth

4 cloves garlic, chopped (I like using roasted when I can)

1 t salt

1/2 t fresh ground pepper

8 oz sour cream

1/2 package bacon, crumbled

1 c cheddar

green onions, chopped

Directions:

1.Put potatoes, (frozen) broth, garlic, and seasonings ing crock pot on LOW for 6-8 hours or HIGH 3-4

2. Cook bacon, crumble

3. Stir in sour cream, cheese, bacon, and the green onions.

4. Cook for 20 minutes on LOW for cheese to melt

5. Top with additional green onion, bacon, sour cream and additional cheese, if desired

Tips:

1. Cut up your potatoes the night before, keeping them in a bowl, covered in water.  Keep the rest of the ingredients near them, so its easy to put the soup together before you go out the door! 

2.  Cook the entire package of bacon, freeze the other half for another recipe.  Use in 3 months.

3.  Keep the skins on the potatoes to save all the fiber you can.  Chop in bite size peices since they will minimally break down.

4.  If you would like a thicker soup, mash a few of the potatoes with a fork at step 3.