That’s not been the case here in central Arkansas, of course, what with temperatures routinely heading north of 80 degrees and all.
I thought I would share this wonderful potato soup recipe, which is ideal when we actually do get some cooler weather.
1 bag (32oz) frozen southern-style diced hash brown potatoes, thawed. or 4 cups of diced potatoes
1/2 cup chopped onion
1/2 cup celery, diced
1 carton (32oz) chicken broth or vegetable broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) cheddar cheese, i used shredded Velveeta cheese for this.
1/4 cup real bacon bits
4 medium green onions, sliced (1/4 cup)
In a 3 to 4 quart slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
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. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
I hope y’all enjoy!
Marci Nobles, a Benton resident, is a fantastic cook. Visit her on the Internet at The Crazed Wife Blog or send an email to firstname.lastname@example.org.