This past weekend Cleveland decided to be Cleveland and the temperature suddenly dropped from the 80s to the 50s, so it was really chilly. I decided this would be the perfect time to try out using the crock pot and make some nice warm soup. I've never used the crock pot to make anything, and it really wasn't too difficult. Since I love all things with potato, bacon, and cheddar, I made a baked potato soup. I found the recipe on Pinterest, but the direct link to the website is food.com and this recipe was submitted by Audrey M.
What you see in this picture is really all you need to make them. The package that's in Spanish is chicken boullion. I found it in the ethnic foods aisle, and it was half in Spanish half in English and I guess I should have turned it around.
The first step is to fry up your bacon and bake your potatoes. Just like the Twice Baked Potato Casserole, I cheated a bit and microwaved the potatoes instead.
You then add in all the ingredients into the pot and you also make a roux (butter, flour, milk) and pour that over everything. Then you're all set and you turn on the crock pot and wait. The cook time for this was 4 hours so I would start it a bit early if you want to eat at a normal time. The prep time took about an hour, so really consider it 5 hours.
When it's finally finished it should look similar to this. It thickened up a lot which I was worried about when I first put everything in, so I was happy about that, and it smelled so good!
To complete the dish, I crumbled up extra bacon and added sour cream and a few more chives to make it pretty. The soup went over really well with my family, my mom is already talking about me making it for Christmas!
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