Friday, March 12, 2010

What’s for Dinner? 3/11/10

A Year of CrockPotting is a great resource for slow cooker recipes. I own the cookbook, too, and it’s great! The ingredients are generally normal pantry items, so I usually have everything on hand.

Last night, I made a variation of this recipe. Of course, I didn’t follow it exactly, but it still turned out to be yummy. Here is my version.

Slow Cooker Baked Potato Soup
adjusted by T


2-3 lbs potatoes, peeled and diced
2 cans of chicken broth
1 tsp minced onion
1 tsp garlic
1/3 cup salsa (just because I had a little bit on hand)
1 package cream cheese
bacon & cheese for toppings


1. Put potatoes, broth, onion, garlic, and salsa into the slow cooker.

2. Cook on low for 8-10 hours.

3. Remove half of the soup and mix with a hand mixer. This makes the soup part creamy and part chunky.

4. Put the creamy mixture back into the slow cooker and add cream cheese. Stir occasionally, until melted, about 15-30 minutes. I just left my slow cooker set to warm, but you could turn it on high to speed up the melting.

5. Add toppings.

6. Eat!


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