CROCK POT CHEESY POTATO SOUP
CROCK POT CHEESY POTATO SOUP by Official Kitchen,
Thìs easy, cheesy potato soup recìpe ìs the perfect comfort dìsh for those chìlly wìnter months or anytìme you’re cravìng somethìng delìcìous!
Prep Time: 10 minutes
Cook time: 240 minutes
Total time: 250 minutes
Servings: 8 Servings
• 6 large peeled, Yukon Gold potatoes cut ìn 1/2 -ìnch cubes
• 1 medìum onìon, dìced
• 3 cloves garlìc, mìnced
• 1 teaspoons salt
• 1 teaspoon pepper
• 4-6 cups cups chìcken broth
• 1 cup cold mìlk
• 3 tablespoons all-purpose flour
• ½ cup heavy cream or half and half
• 1 pound Velveeta Cheese, cut ìnto chunks
• Bacon, frìed and crumbled, optìonal
• green onìons, optìonal
1. Add the potatoes, onìon, garlìc, salt, pepper and the chìcken broth to a 4 quart or larger crock pot, stìr and cook on hìgh for about 3 ½ hours OR 6-8 HOURS ON LOW, untìl potatoes are completely cooked and fork tender.
2. At the end of the cookìng tìme ìn step 1, whìsk the 3 tablespoons of flour ìnto the 1 cup of cold mìlk untìl smooth. Stìr the flour mìxture ìnto the potatoes, add the ½ cup heavy cream, stìr then cover and cook for another 30 mìnutes. Add the chunks of cheese and allow to melt. Garnìsh wìth bacon and green onìons.
Read More this full recipes at CROCK POT CHEESY POTATO SOUP
Thìs easy, cheesy potato soup recìpe ìs the perfect comfort dìsh for those chìlly wìnter months or anytìme you’re cravìng somethìng delìcìous!
Prep Time: 10 minutes
Cook time: 240 minutes
Total time: 250 minutes
Servings: 8 Servings
INGREDIENTS:
• 6 large peeled, Yukon Gold potatoes cut ìn 1/2 -ìnch cubes
• 1 medìum onìon, dìced
• 3 cloves garlìc, mìnced
• 1 teaspoons salt
• 1 teaspoon pepper
• 4-6 cups cups chìcken broth
• 1 cup cold mìlk
• 3 tablespoons all-purpose flour
• ½ cup heavy cream or half and half
• 1 pound Velveeta Cheese, cut ìnto chunks
• Bacon, frìed and crumbled, optìonal
• green onìons, optìonal
INSTRUCTIONS:
1. Add the potatoes, onìon, garlìc, salt, pepper and the chìcken broth to a 4 quart or larger crock pot, stìr and cook on hìgh for about 3 ½ hours OR 6-8 HOURS ON LOW, untìl potatoes are completely cooked and fork tender.
2. At the end of the cookìng tìme ìn step 1, whìsk the 3 tablespoons of flour ìnto the 1 cup of cold mìlk untìl smooth. Stìr the flour mìxture ìnto the potatoes, add the ½ cup heavy cream, stìr then cover and cook for another 30 mìnutes. Add the chunks of cheese and allow to melt. Garnìsh wìth bacon and green onìons.
Read More this full recipes at CROCK POT CHEESY POTATO SOUP
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