Sunday, April 25, 2010

Cheesy Potato Soup

A cold front came through last night and gave us a lot of rain, big winds, and cooler temperatures. It's still cool and windy today and what would be better for weather like this than soup. Today, I am preparing Cheesy Potato Soup in my slow cooker. It's one of my favorites.

Cheesy Potato Soup

8 medium size potatoes, peeled and cubed
1/2 C. chopped onion
1 T. chives, chopped
1 1/2 C chopped celery
1/3 C. chopped parsley
1/4 t. paprika
1/4 t. celery seed
1/2 t. salt
1 C. milk
2 T. flour
2 T. butter
2 1/2 C grated cheddar cheese
bacon, fried & crumbled, optional
extra grated cheddar cheese, optional

In your slow cooker, put potatoes, onions, chives, celery, parsley, celery seed, and salt. Add enough water to cover. Place lid on cooker and set on High for one hour. Then, turn heat to Low and cook for 4-5 hours, or until potatoes are done. Combine the milk and flour and mix thoroughly. On top of the stove, melt the butter in a saucepan over medium heat and add the flour/milk mixture slowly. Stir constantly for about 3 minutes. Add the 2 1/2 C. of grated cheese to the saucepan and stir until completely melted. Add the cheese mixture to the slow cooker and stir well. When the soup is slightly thickened, serve. On top of the individual bowls of soup, add a sprinkle of grated cheese and bacon bits, if desired. Serve with your favorite sandwich for a hearty meal.

Don't forget to use the Reynolds Slow Cooker Liners to save more work.


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1 comment:

Marian Allen said...

Oh, nom yum yum chomp slurp! That looks SO GOOD!