WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, January 2, 2015

CHEESY POTATO SOUP WITH BACON

I would never make this soup as I wouldn't make anything with all that chicken broth (those of you who follow my blogs know I don't have anything to do with chicken) but I figured many of you might like this. It is a recipe I received from Kraft Foods.

4
cups  chicken broth
6
cups  potatoes, peeled and cut into ½-inch cubes
2
 celery stalks, diced
1
cup  chopped onion
1
tsp.  black pepper
1-1/2
cups  chopped OSCAR MAYER Fully Cooked Bacon
1
cup  light cream
1
cup  VELVEETA, cut into small cubes
1
cup  KRAFT Shredded Mild Cheddar Cheese
6
oz.  plain Greek yogurt
4
Tbsp.  cornstarch
1/2
cup  cold water

PLACE chicken broth, potatoes, celery, onion and pepper into slow cooker. Cook on low for approximately 6 hours until vegetables are tender.
ADD bacon to the slow cooker.
COMBINE cream, VELVEETA cubes, cheese and yogurt in a saucepan on the stove. Cook over low to medium heat until hot.
POUR cheese mixture into slow cooker, stirring constantly.
COMBINE cornstarch and cold water in a separate bowl, mixing well. Slowly add to slow cooker. Cook 30 more minutes are serve.

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