Recipe: Slow Cooker Cheese and Potato Soup

Estimated Cost:  $12.00

Prep Time:  15 minutes

Slow Cooker Time:  7 – 8 hours

Serves:  6

Nothing like a hearty soup waiting for you to serve when you walk in the door after work.  No muss, no fuss. I make a lot of different soups and this is truly one of my favorites – it’s just so darn tasty and easy to make.

1 bag (32 oz.) frozen southern-style diced hash brown potatoes, thawed
1/2 cup onion, chopped
1/2 cup celery, diced (approx. 1 stalk)
1 pkg. (32-oz) chicken broth
1 cup water
3 Tbs. all-purpose flour
1 cup milk
2 cups shredded Cheddar Jack cheese
2 strips bacon, fried and crumbled
4 med. green onions, sliced

1. Grease the inside of your slow cooker crock.

2. In greased slow cooker, mix potatoes, onion, celery, chicken broth and water.

3. Cover; cook on LOW for 6 to 8 hours.

4. In small bowl, mix flour and milk; stir into potato mixture in crock. 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. Season with salt and pepper if desired.

Mike’s comments:

Although I enjoy soups all year round, Slow Cooker Cheese and Potato soup is an incredible treat to come home to on a cold, blustery, January evening.

Recipe: Carol’s Easy Chicken Vegetable Soup

Estimated Cost:  $9.00

Prep Time:  15 minutes

Cooking Time:  90 minutes

Serves:  8

A yummy and easy to prepare chicken veggie soup from my friend Carol.  Look to Carol’s comments, below, for some awesome variations!

1 Tbs. olive oil
1 medium onion, chopped
2 cloves garlic, minced (how to)
1 whole roasted chicken
1 stalk celery, sliced
2 bags (12 oz.) frozen mixed vegetables
1 tsp. salt
1/4 tsp. pepper

1. Heat the olive oil in a large sauté pan. When heated to medium, add the onion and garlic powder and cook until onion is tender and translucent.

2. Skin and debone the chicken. Put the skin and bones into a large stock pot with the sautéed onions. Over medium heat, bring the water to a boil; lower heat to simmer. Simmer for 30 minutes.

3. Shred or cube 3 cups of chicken while the stock simmers.

4. Strain the stock to remove the skin and bones. Add the frozen vegetables, celery, and chicken. Return to a simmer for 20 minutes. Stir and Enjoy!

Carol’s comments:

You can add ingredients like beans, canned tomatoes, etc.

One variation is to add a big jar of salsa and a can of black beans to the broth along with the vegetables and put some tortilla strips or chips on top when serving – BAM! Tortilla soup.

Recipe: Garlic Soup

Estimated Cost:  $4.00

Prep  Time:  10 minutes

Cooking Time:  20 minutes

Serves:  8

With a longer cooking time, garlic loses its sharpness and mellows.  Garlic Soup, thickened slightly with egg, makes a wonderful first course before a hearty main dish. 

3 cloves garlic, crushed (how to)
2 Tbs. vegetable oil
1 cup French bread, torn into pieces
4 cups chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1 egg, slightly beaten

1. Cook and stir garlic in oil in 3-quart saucepan until brown. Stir in bread, cook and stir until bread is light brown. Stir in broth, salt, and pepper. Heat to boiling; reduce heat. Cover and simmer 20 minutes.

2. In a large bowl, slightly beat egg. Stir half of the hot mixture gradually into egg. Stir egg and soup mixture back into the remaining hot mixture in saucepan. Boil and stir 1 minute. Sprinkle with snipped parsley if desired.

Mike’s comments:

Whenever I serve a southwestern influenced meal I begin the course with a bowl of this wonderful soup.