I think this may be the best soup I’ve ever made; at least Sam thinks so. He said that this is the perfect soup for a snowy, grey day. It was a mild, golden, autumn day, but it was still delicious.
|Just so y’all know, this is the best it gets with my food photography.|
adapted from Fix-it and Forget-it
6 cups diced, peeled potatoes
5 cups of water
2 cups diced onions
1/2 cup diced celery
1/2 cup copped carrots
1/4 cup butter
4 tsp. chicken bouillon granules
2 tsp. salt
1/4 tsp. pepper
12-oz can evaporated milk
16 oz shredded cheddar
4 pieces of bacon, fried crispy
Combine all ingredients except milk and cheese in slow cooker. Cover. Cook on high 7-8 hours or until the veggies are tender. Stir in milk. Stir in cheese until it melts. Give the immersion blender a whirl through the whole thing. Crumble in bacon. Stir. Heat thoroughly.