(My Momma and I attending cooking school onboard the Ms Eurodam)
My mom is one of the most creative, driven, smartest, nicest, caring, amazing people ever. When my sister and I were kids she really tried to instill in us a love of cooking, knowledge of ingredients, spices things like that. I am ashamed to admit that for most of my tween/teen years, I shunned learning cooking skills from her. However in college I realized that cooking was fun, and if you were a good cook, then all the boys in your Ward would want to come over. Before I knew what had happened I had a culinary emphasis for a minor! Boy did I wish I had payed more attention to my mom when I was 14!
Now cooking is something that my Mom, Sister and I all love to share with each other. It brings us closer together and we are always taking pictures of our meals and texting them to each other.
My mom recently sent me a package that had several cookbooks in it. One was called Slow Cooker Revolution. It has 60 slow cooker recipes in it! So of course I had to try one right away! I love using my slow cooker, especially on Sundays because it is so wonderful to come home to a house that smells delicious after 3 hours of church in the middle of the day!
I hope you enjoy this easy and delicious soup. It was especially tasty today as it's been really cloudy and rainy out here in VA. We missed the super moon last night due to cloud cover. BOO! But thats besides the point. Enjoy the soup!
Ingredients:
8 ounces bacon (about 8 slices) chopped
1 onion, minced
2 garlic cloves, minced
1 1/2 tsp minced fresh thyme, or 1/2 tsp dried
2 tbsp all-purpose flour
4 cups low-sodium chicken broth
3 lbs russet potatoes (about 6 medium spuds) peeled and cut into 1/2 inch pieces
2 cups shredded cheddar cheese, plus extra for topping your soup
1/2 c heavy cream
salt and pepper
3 scallions, sliced thin
Directions:
1. Cook bacon in 12-inch skillet over medium heat until crispt, 5 to 7 min. Transfer bacon to paper towel-lined plate and refrigerate until serving time. Drain all but 2 tbsp of bacon fat. Leave that in the skillet.
2. add onion, garlic, and thyme to fat in the skillet and cook over medium heat until onion is softened and golden, about 8 to 10 minutes. Stir in the flour and cook for another minute. Slowly whisk in 1 cup broth, scraping any browned bits, transfer to slow cooker.
3. Stir remaining 3 cups broth and potatoes into slow cooker, cover and cook until potatoes are tender, 4 to 6 hours on low.
4. Transfer 2 cups cooked potatoes to a bowl and mash smooth. Stir cheddar into soup until evenly melted, then stir in mashed potatoes and cream. Let soup sit until heated evenly again.
5. You can microwave your bacon to heat it up again, or just leave it out while your mashing your potatoes etc and then crumble it. Season your soup with salt and pepper to taste and put bacon, extra cheddar and scallions on top to garnish.
xoxo
The Mrs.