Cheesy Potato Soup Recipe

Cheesy Potato Soup Recipe

I've been on a genuine soup-kick lately and this ultra-creamy crock pot cheesy tater soup recipe is one that my integral household loves.This cushy crock pot cheesy vine soup instruction is the perfect fellowship condition substance.Jar Pot Cheesy Tater Soup Direction Before anyone says it, yes, I cognise that Jar Pot is a marque constitute and that most grouping these life say weaken cooker instead.I virtuous can't ply it, y'all. A jar pot is a jar pot to me, plane if it's not a Crock Pot. Who's potty? HA! If you're fascinated, this is the Crock Pot I use the most in my own kitchen.





This unhurried crock pot cheesy tater soup instruction is the perfect bloodline succor matter.No weigh what you order the magical kitchen contraption that it's parched in, you're exploit to mate this cheesy and yummy murphy soup direction.The hold of Cheese cheese in this soup pretty much capital it tastes perfect. Yep, I said it. This vine soup is perfect!

This painless crock pot cheesy vine soup recipe is the perfect kinsfolk relieve nutrient.
This soup actually reminds me of the cheese burned vine soup from Bob Evans which I've been obsessed with for umpteen eld.

Ingredients:


  • 6 large  peeled, Yukon Gold potatoes cut in 1/2 -inch cubes
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoons salt
  • 1 teaspoon pepper
  • 4-6 cups cups chicken broth
  • 1 cup cold milk
  • 3 tablespoons all-purpose flour
  • ½ cup heavy cream or half and half
  • 1 pound Velveeta Cheese, cut into chunks
  •  Bacon, fried and crumbled, optional
  • green onions, optional


Instructions:

1. Add the potatoes, onion, garlic, salt, pepper and the chicken broth to a 4 quart or larger crock pot, stir and cook on high for about 3 ½ hours OR  6-8 HOURS ON LOW, until potatoes are completely cooked and fork tender.

2. At the end of the cooking time in step 1, whisk the 3 tablespoons of flour into the 1 cup of cold milk until smooth. Stir the flour mixture into the potatoes, add the ½ cup heavy cream, stir then cover and cook for another 30 minutes. Add the chunks of cheese and allow to melt. Garnish with bacon and green onions.

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