The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.
The Reason:
Now that it is starting to be fall, it is starting to be “soup season”. Sara kind of thinks soup season extends year round, so she has quite a lot of soup recipes in her arsenal, but this one is by far my favorite.
The Journey:
Let me start by saying, I am very anti-creamy soups. I like thin soups, like chicken noodle, french onion, etc. And this soup is as thick as it gets. The next day you can practically cut it with a knife. And yet, I love it.
Maybe it is not coincidental that it has bacon in it, which certainly doesn’t hurt.
The Verdict:
Sooo yummy. It’s in the crock pot, so it’s not too difficult to make, but you do have to do a lot of potato chopping first which takes a long time. However, it makes a lot, so you get multiple meals out of it, making the effort more than worth it. It works fine to freeze it.
It is a very hearty soup. I recommend serving it with some fresh baked bread.
The Recipe:
Recipe from Not Your Mother’s Slow Cooker Cookbook
- 5 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1 stick of butter
- 1 cup half-and-half (or whole milk)
- 1/2 cup sour cream (we use our homemade plain yogurt instead)
- Salt and pepper to taste
- 8 ounces bacon, cooked, drained, and crumbled
- 6 green onions, sliced
- Put the potatoes in the slow cooker and add water to cover. Cover and cook on high until the potatoes are cooked and falling apart, about 5 hours.
- Turn the cooker to low, add the butter, half-and-half, and sour cream, and season with salt and pepper. Cover and cook until hot, about 20 minutes.
- Stir in the crumbled bacon and green onions. Serve immediately or keep warm on low, adding water or milk to thin if necessary.
Shane Halbach 