If you followed my chicken tutorial, you’re aware just how awesome chickens are for generating stock. Whether you’ve done that or you plan to use pre-made stock, one soup you will for sure want to create is this delicious potato and cream-based soup. You will make it in a crock pot so anyone can make it!
It’s an amazing soup. Hearty, tasty, and a soup to convert even non-soup people to the idea. I recommend pairing it with our Quick N Dirty Maple Bread – the recipe my daughter and I make every weekend now. Monday means soup night at our house and this is probably my husband’s favorite. It’s also fairly cheap. The price breakdown is as follows:
Potatoes (1/2 a bag @$2.00)
Broth if needed ($2.00)
Turkey Bacon ($1.50 for half a bag)
Garlic ($.50 for half a bulb)
Cheese – $2.50
Sour Cream – $.50
So like $11.00 for the whole deal!
We get at least two meals out of this. I would say for a family of four you can probably get 2 out of it. It also makes a great soup and salad starter for a dinner party. And it’s a crock pot meal, so it’s so easy.
I should say this about the soup I made this time. I included leftover chicken from our huge bird in this one. You do not have to add chicken. It was good, though! I also didn’t include an onion this time to see what you could do with onion powder. It was an experiment and did not change the taste. So, if you’re not a fan of a sweet onion, no worries.
6 cups of chicken stock or broth
12 oz heavy cream
1 medium sized sweet onion or 1.5 tsp of onion powder
8 cloves of garlic
½ package of turkey bacon (or real bacon)
2 lb of potatoes (I prefer Yukon gold)
3 tbs butter
3 tbs flour
½ cup of sour cream
8 oz of cheddar cheese (I recommend sharp cheddar)
Start by peeling and chopping your potatoes into eighths. Smash and chop your garlic. Finely chop your onion if adding it. Dump your broth, potatoes, garlic, and onion into a crock pot.
Next, chop your bacon or turkey bacon. We always use turkey bacon because I don’t eat pork products. My husband is not a fan of turkey bacon but does not object to it in this soup. If adding shredded chicken, add now, too, with your turkey bacon. If using onion powder instead of onion, add it now. Set the crock pot onto low for 6 and a half hours or cook on low for that time.
When your potatoes and onions are finished cooking at that 6.5 hour period, take a whisk and smash your potatoes. You could use a masher if you wanted to make them even smaller but I find this works well. Next, toss in your heavy cream and stir well. Turn the heat on high.
Step to the stove and in a small frying pan or sauce pan, add 3 tablespoons of butter to the pan (or ghee, I’m sure that would also work). Add in 3 tablespoons of flour after your butter begins to brown. Whisk together. When slightly browned, turn off and remove from heat and dump into your soup. Whisk in.
Grab your shredded cheddar and add it into the soup. Follow with your sour cream. Mix in. Let your crock pot work on high for ½ an hour. Once that time as passed, serve!
Your family will love this soup. I’ve never met anyone who didn’t love it. Enjoy!