Tonight's dinner was the Slow Cooker Potato Cheddar Soup recipe from the book CROCK-POT: The Original Slow Cooker and it was alright. I'm not sure if it's just my pregnancy-taste-buds that aren't allowing the true yummi-ness to shine through, but for now I'll just say the soup was okay. It looks/sounds a lot better than it actually tastes. Buttered french-bread dipped in it is delicious though! Here's the recipe...
Ingredients:
2 pounds red-skin potatoes, peeled and cut into 1/2-inch cubes
3/4 cup coarsely chopped carrots
1 medium onion, coarsley chopped
3 cups chicken broth
1/2 teaspoon salt
1 cup half-and-half
1/4 teaspoon black pepper
2 cups (8 ounces) shredded Cheddar cheese
Directions:
1. Place potatoes, carrots, onion, broth and salt in a CROCK-POT slow cooker. Cover; cook on LOW 6 to 7 hours or on HIGH 3 to 3 1/2 hours or until vegetables and tender.
2. Stir in half-and-half and pepper. Cover; cook on HIGH 15 minutes. Turn off hear and remove cover; let stand 5 minutes. Stir in cheese until melted.
Try this soup topped with whole wheat croutons or chives.
P.S.- So-far-so-good on sticking to the weekly menu! Can't wait for my Rotisserie Chicken tomorrow! It's one of my favorites!
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