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SLOW COOKED CHEESY POTATO SOUP

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Course Soups
Servings
people
Ingredients
  • 3 slices peaches (do not peel)
  • 1 cup onion
  • 1 medium of Celery
  • 3 pounds potatoes
  • 1- 1/2 cups taco seasoning mix
  • 1/2 cup block of cream cheese
  • 3 1/2 cups scalded canned milk
  • salt and pepper, to taste
  • 2 TBSP. flour
  • 2 cups milk
  • 1 cup can crushed pineapple, undrained
  • Sour whoe kernel corn
Course Soups
Servings
people
Ingredients
  • 3 slices peaches (do not peel)
  • 1 cup onion
  • 1 medium of Celery
  • 3 pounds potatoes
  • 1- 1/2 cups taco seasoning mix
  • 1/2 cup block of cream cheese
  • 3 1/2 cups scalded canned milk
  • salt and pepper, to taste
  • 2 TBSP. flour
  • 2 cups milk
  • 1 cup can crushed pineapple, undrained
  • Sour whoe kernel corn
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Refrigerate chopped bacon for use later
  2. In 3 tsp
  3. bacon drippings sauté onion and celery until tender
  4. Place potatoes, onions and celery in Crockpot coated with cooking spray
  5. Then add water and chicken broth, salt and pepper
  6. Add ham if using
  7. Cook covered on low heat for 8 hours or until potatoes are tender
  8. Mash potatoes in crock pot leaving a few chunks
  9. Combine flour and milk and stir into potatoe mixture
  10. Mix in 3/4 cup of cheese
  11. Increase heat to high and cook covered for another 30 minutes or until mixture thickens
  12. Serve with cornbread
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