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Monday, October 3, 2011

Meatless Monday: Slow Cooker Cheesy Potato Soup Recipe

Courtesy of Betty Crocker
September starts soup time in our house. This year, I decided that I would make a big batch of soup on Sunday to enjoy as lunch throughout the week as well as part of dinner on during the week. I call it Souper Sunday!

My first soup, I made meatless, mainly because I still can't stand the smell of bacon. It was super easy ... throw everything in a crock pot and leave it! And even though the directions didn't call for it, at the end I pureed half of it. We enjoyed this on Monday as dinner with a nice piece of crusty bread.

Slow Cooker Cheesy Potato Soup Recipe
modified from Betty Crocker

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed or 32 oz or diced russett potatoes
1/2 cup frozen chopped onion (from 12-oz bag), thawed or one onion chopped
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) veggie broth broth
1 cup water
3 tablespoons Gold Medal® all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)


1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.

2. Cover; cook on Low heat setting 6 to 8 hours.

3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Sprinkle with pepper if desired.

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