|Recipe : Entry # 6535|
|SLOW COOKED CHEESY POTATO SOUP|
|South Alabama EC|
|3 slices bacon, cooked and crumbled
1 cup onion,
1 medium stalk chopped celery
3 pounds potatoes
1- 1/2 cups chopped Ham opt.
1/2 cup water
3 1/2 cups chicken broth
salt and pepper to taste
2 TBSP. flour
2 cups Milk
1 cup shredded cheddar cheese
Sour cream/ bacon/ cheese for garnish
|Refrigerate chopped bacon for use later. In 3 tsp. bacon drippings sauté onion and celery until tender. Place potatoes, onions and celery in Crockpot coated with cooking spray. Then add water and chicken broth, salt and pepper. Add ham if using.
Cook covered on low heat for 8 hours or until potatoes are tender.
Mash potatoes in crock pot leaving a few chunks.
Combine flour and milk and stir into potatoe mixture. Mix in 3/4 cup of cheese. Increase heat to high and cook covered for another 30 minutes or until mixture thickens.
Serve with cornbread.