Cream Of Potato Soup - Crockpot |
Course : Potatoes
Serves: 2 |
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Ingredients:
6 cups potatoes -- hash brown (frozen) |
1/2 cup carrots -- sliced |
6 slices bacon |
1 cup celery -- chopped |
1 medium Onion -- chopped |
1 Cup cheese -- cheddar, finely shredded |
1 1/2 teaspoons salt |
1 teaspoon pepper |
2 cups milk |
2 cups light cream or half-and-half |
1 bunch parsley sprigs |
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Preparation / Directions:
Combine all ingredients in crockpot without any pre-cooking and cook on low all day. You will want to do bacon separately or you may use bacon bits for the crunchy taste. TO COOK ON STOVE: Cook potatoes and carrots
in water until tender. Drain. Saute bacon until crisp; drain and crumble. Saute onion and celery in 2 tb. bacon fat. Combine all remaining ingredients, except shredded cheese and parsley, and simmer for 30 minutes. Don't boil. Garnish with the shredded cheese and parsley. Makes 2 quart
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