Just look at that ooey, gooey, cheesy, potato-y goodness. Nom.
It hasn't exactly gotten cold here yet, but it has been dipping in to the 50's at night. Some of the leaves are starting to turn, too. That can only mean that Fall must be around the corner.
One of my favorite parts of Autumn is the abundance of days just made for a pot of homemade soup. Whether you are lucky enough to be able to stay at home and simmer one on the stove top all day, or have one brewing in the crockpot for your arrival home, soup just says "let's eat!"
The king of all soups, in my humble opinion is the potato soup. This easy recipe is one of my family's favorite crockpot soup concoctions. It's easy to tweak to make it fit your diet and your picky eaters. Start with the same base and add browned Italian sausage and kale and you have a hearty Zopa Tuscano. Ground beef, carrots,celery and even more cheese and it makes crowd pleasing Cheeseburger Soup fit for a tailgating party.
This recipe was given to me at a potluck. I've seen variations on this same recipe floating around the blogosphere and on Pinterest , some crediting Paula Deen and other's their grandmother for the recipe. I don't know where the recipe originated, I just know it's share-worthy.
Crockpot Cheesy Potato Soup
2 pounds potatoes, peeled and shredded*
32 ounces Chicken Stock
1 can Cream of Chicken soup
1/2 onion, diced
1 clove garlic
2 teaspoons black pepper
4 ounces cream cheese
1 cup shredded cheddar cheese (plus more for topping)
4 bacon slices, cooked and crumbled
Green onions or chives
*You can substitute one 30 ounce bag of frozen shredded hash browns
Place potatoes, Chicken stock, soup, onion, garlic and pepper in crockpot. Cook on low for 6-8 hours or until potatoes are cooked through. Raw potatoes will take slightly longer to cook than the frozen variety. Remove 2 cups from crockpot, allow to cool slightly and puree. Returned pureed potatoes to crockpot. Cube the softened cream cheese and mix in to crockpot along with shredded cheddar cheese. Stir thoroughly and resume cooking for approximately 1 hour.
Serve topped with extra cheese, crumbled bacon and chives.
To freeze, allow soup to cool completely. Ladle in to individual serving bowls or quart size bags. Freeze flat. To thaw, leave overnight in fridge and rewarm over low heat.