Wow! That was some bout with the flu! I am finally, at long
last, beginning to feel back to normal. I have a bit of energy, as well as
ambition, and I say a hearty welcome to both!
One of the difficult things about living alone is that, when you get sick, you have no one to care for you. You can't feebly ask for a glass of juice from your sick bed. Nope, you've got to get that glass of juice yourself. You also have to make sure that you stay hydrated, and fed, because both of these things are important to recovery.
Well, I may live alone, but I have a wonderful housemate in the form of my trusty crockpot. I got through two weeks of the flu on two big batches of soup, the first I shared with you here; the second is below. As you can well imagine, when you're sick you don't feel like doing a thing, so the slow cooker comes in particularly handy at these crucial times.
One of the difficult things about living alone is that, when you get sick, you have no one to care for you. You can't feebly ask for a glass of juice from your sick bed. Nope, you've got to get that glass of juice yourself. You also have to make sure that you stay hydrated, and fed, because both of these things are important to recovery.
Well, I may live alone, but I have a wonderful housemate in the form of my trusty crockpot. I got through two weeks of the flu on two big batches of soup, the first I shared with you here; the second is below. As you can well imagine, when you're sick you don't feel like doing a thing, so the slow cooker comes in particularly handy at these crucial times.
This recipe requires a tiny bit of work in making a roux to add
to the soup near the end, but other than that, it's pretty easy to put
together. You've probably seen a number of recipes for crockpot potato soup,
mine is different in that I leave the skin on the potatoes. Most of the
nutrition in a potato is contained in the skin, and when you're unwell (or
really at any time), why throw that nutrition away?
This delicious soup got me through my last week of suffering, and now I'm looking forward to making something I can actually chew. Stay tuned!
This delicious soup got me through my last week of suffering, and now I'm looking forward to making something I can actually chew. Stay tuned!
Slow Cooker Baked Potato Soup
1 3-lb. bag Melissa’s Dutch Baby Yellow Potatoes, scrubbed and quartered
1 3-lb. bag Melissa’s Dutch Baby Yellow Potatoes, scrubbed and quartered
1 medium yellow onion, diced
2 garlic cloves, minced
2 garlic cloves, minced
6 slices bacon, cooked and rough chopped
1 tablespoon dried parsley
3 cups chicken broth
4 tablespoons butter
1/3 cup all-purpose flour
1 1/2 cups heavy cream
2 cups shredded sharp cheddar cheese
1/2 cup sour cream
Salt and pepper to taste
Place potatoes, onion, garlic, bacon, parsley, and chicken broth into the slow cooker. Season with salt and pepper, and stir to combine. Cook for 6-8 hours on low or 3-4 hours on high, until the potatoes are fork tender.
Once the soup has cooked, melt butter in a medium saucepan over medium/low heat; whisk in flour until completely combined. Gradually add the cream, whisking until smooth. Allow mixture to cook until thickened. Add the milk-flour mixture to the slow cooker and stir to combine.
Using a fork or potato masher, mash potatoes until chunky.
Stir in the cheddar and sour cream. Taste for seasoning. Continue cooking the soup on low for 30 minutes or on high for 15 minutes. Serve, garnished with additional cheddar and bacon.
3 cups chicken broth
4 tablespoons butter
1/3 cup all-purpose flour
1 1/2 cups heavy cream
2 cups shredded sharp cheddar cheese
1/2 cup sour cream
Salt and pepper to taste
Place potatoes, onion, garlic, bacon, parsley, and chicken broth into the slow cooker. Season with salt and pepper, and stir to combine. Cook for 6-8 hours on low or 3-4 hours on high, until the potatoes are fork tender.
Once the soup has cooked, melt butter in a medium saucepan over medium/low heat; whisk in flour until completely combined. Gradually add the cream, whisking until smooth. Allow mixture to cook until thickened. Add the milk-flour mixture to the slow cooker and stir to combine.
Using a fork or potato masher, mash potatoes until chunky.
Stir in the cheddar and sour cream. Taste for seasoning. Continue cooking the soup on low for 30 minutes or on high for 15 minutes. Serve, garnished with additional cheddar and bacon.
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