Creamy Cheesy Potato Soup 3 1/2 cups peeled and diced potatoes, about 5 medium1 large stalk celery, diced2 medium onions, chopped5 slices of bacon, cut into small pieces or 1 cup diced cooked ham4 cups chicken broth1 cup frozen corn niblets1 teaspoon salt, or to taste1/4 teaspoon black pepper, or to taste5 tablespoons all-purpose flour2 cups 2% Partly Skimmed Evaporated milk1 bag (8 oz) shredded cheddar cheese (2 cups), optional If using bacon: In a skillet brown the bacon until crispy. Remove from skillet and drain on paper towel. Cook onion in the remaining bacon fat, until tender. If using ham, omit the instructions on cooking bacon and onions in bacon fat, just add onions and ham as they are. Spray a 31/2 to 4 quart slow cooker with cooking spray. Add the bacon, potatoes, celery, onion, salt, pepper and chicken broth to the slow cooker. Cover; cook on Low for 6 to 7 hours. After 6 - 7 hours: In a small bowl, beat flour with milk with a whisk until blended. Stir into soup. Increase heat setting to High. Cover and cook for 30 more minutes or until thickened. Optional: Stir in cheese until melted and smooth. Top with cheddar cheese, chives, and bacon if desired. Serve immediately. Makes 6 Servings
Posted on: Thu, 18 Jul 2013 15:51:45 +0000
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