Brrrrrr.
That’s all I could eek out yesterday when I showed up at my Monday morning boot camp class. We do it in the parking lot of our neighborhood clubhouse and for the first time this season, everyone had to dig out hats and gloves.
Everyone except me. I showed up in a measly long-sleeved t-shirt. I had no idea the temps were in the 40s!
You better believe I was grumpy doing those stupid lunges and burpees. (By the way, did I ever tell you the name of our boot camp is Buck Furpees? Perfect, right?)
Anyhow, it’s cold. So there’s never been a better day for soup. I typically shy away from crock pot recipes that use condensed soup, but I really like the flavor of this one and it’s so stinkin’ easy that it has earned a permanent spot in my rotation. Every mom needs an easy potato soup recipe in their arsenal and this is mine. Literally a dump-everything-in-the-crock-pot-and-turn-it-on recipe, it makes the house smell ahhhhhhhh-mazing and the reward at the end is a savory, creamy soup that’s full of flavor from the potato, bacon, onions and chives.
If it’s getting a little chilly where you are, this soup is the perfect warm and hearty antidote.
Ingredients
4 slices bacon, cooked and crumbled
1 large onion, chopped (about 1 cup)
4 cans (10 3/4 ounces each) Condensed Cream of Potato Soup
4 soup cans of milk
1/4 teaspoon ground black pepper
2 large potatoes (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 cups)
1/2 cup chopped fresh chives
2 cups shredded Cheddar cheese (about 8 ounces)
Instructions
Stir the bacon, onion, soup, milk, black pepper, potatoes and 1/4 cup chives in a 6-quart slow cooker.
Cover and cook on HIGH for 3 to 4 hours or until the potatoes are tender. (LOW for 6 hours also worked for me!). It's important to cut the potatoes small so they cook in time.
Add the cheese and stir until the cheese is melted. Sprinkle with the remaining chives.
Adapted from Campbell's Soup.
http://sugarmamacooks.com/easy-potato-soup-in-the-crock-pot/
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