The weather down here has been decidedly un-Christmasy; freakishly warm temps and folks out wearing flip-flops and shorts. In December. That kinda sucks.
In an effort to encourage cold weather, or at least something that more resembles this time of year, I made my favorite soup this weekend. And guess what? It got really cold last night. The power of soup is not to be trifled with, my friends.
Here's the recipe. It would be unfair to show you something so yummy and not tell you how to make it yourself. Of course those of you who live up north and are already facing mega cold weather might not want to make this. Who knows what kind of weather you'll encourage!
Loaded Potato Soup
4 lbs. Yukon Gold potatoes, peeled and cut into 1/4 inch thick slices
1 small onion, chopped
2 (14-oz.) cans chicken broth
2 tsp. salt
1/2 tsp. pepper
1 pt. half-and-half
Toppings: shredded Cheddar cheese, cooked and crumbled bacon, green onion slices
1. Layer sliced potatoes in a lightly greased 6-qt. slow cooker; top with chopped onion.
2. Stir together chicken broth, salt, and pepper; pour over potatoes and onion. (Broth will not completely cover potatoes and onion.) Cover with lid and cook on HIGH 3 to 5 hours or until potatoes are tender. Mash mixture with a potato masher; stir in half-and-half. cover with lid, and cook on HIGH 20 minutes or until mixture is thoroughly heated. Ladle into bowls and serve with desired toppings.
Notes: For best results, use Yukon Gold potatoes. The original recipe called for new potatoes but the Yukon Gold have a much richer taste. This soup also reheats beautifully the next day and tastes even better!
