Friday, April 17, 2009

Cheddar Bacon Potato Soup

4 potatoes peeled, washed and cubed.
32 oz Chicken broth
1 tbsp butter
salt and pepper to taste
garlic powder
1 heaping tsp parsley
1 12 oz can evaporated milk
cubed cheddar cheese
1 package bacon

  • Cook bacon, (i baked this for 20 min. until crispy) cut into small pieces and set aside.
  • In a crockpot place cut up potatoes conbine stock, seasonings and butter.
  • cook on low for 6 hours
  • 30 min before serving add evap milk and cook for 1/2 hr.
  • Ladle into blender or food processor, pulse, (its better chunky)
  • mix in 1 package cubed cheddar cheese
  • serve
this made quite a bit so i froze half and took some for lunch the next day!


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