Thursday, October 29, 2009

Potato Soup Plus

It barely gets into the 50's and I have already gotten out of all of the winter gear, including my boots. Oh how I love my boots! Another love of mine is my crock pot. Well, we did have a bit of a spout a few weeks ago when the glass lid came flying into my face and cracked me in between the eyes. Other than that, however, it is a very frequently used cooking device in this household.

I used to make one thing and one thing only: beef tenderloin and veggies. Now I have discovered the wide world of soups, chicken and other marvelous dishes the crock pot can conjure up. I bought a recipe book from Border's a while back that was called Easy Slow Cooker Cookbook. It has a ton of easy recipes. And I love EASY!

The first one I tried this week was a potato soup and it was good, but could use some work. My husband said that it was too "potatoey" whatever that means. I mean .. it's potato soup!? Anyways, I thought it was just fine. I could go with a little more cheese in it (because of course he is used to O'Charleys cheese soup with like 3 pieces of potato). I adjusted the recipe below to what I will make next time. I am only going to use one less potato and see how that goes. I think the level of "cheese was good enough that if I take out one potato it should make a big difference.

I am also entering this marvelous crock pot recipe into Jolene's Culinary Adventures contest for October Tasty Tools! I will update on who won and a link to the recipe because you know it will be amazing!

Potato Soup Plus

4 medium potatoes, peeled, cubed (5 potatoes used in this recipe)
1 cup cooked, cubed ham
1 cup fresh broccoli florets, cut very fine
1 can cheddar cheese soup
1 can fiesta nacho cheese soup
3/4 can chicken broth
2 1/2 soup cans milk
paprika, to taste

Place potatoes, ham and broccoli in sprayed crock pot. In saucepan combine and mix soups, milk and broth until smooth. Stir into crock pot and cook for 7-9 hours on low. Sprinkle paprika when serving to taste.

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