There’s One Bowl Left

Today was our Church Homecoming at First Baptist Church and the fellowship meal for the day was a number of very tasty soups! Mine included, which was such a blessing!

I promised a few of the ladies that I’d share the recipe with them and I decided I share it with Ridgeview Readers as well.

Loaded Potato Soup

Ingredients:

• 6-8 Medium Idaho Potatoes
• 1 Medium to large chopped onion
• 3-4 sticks of chopped celery
• 6 cups chicken broth
• 2 tbs. Better Than Boullion Chicken Base
• 1 tbs. Salt
• 1 tsp. Pepper
• 1 stick butter
• 1/2 Cup flour
• 16 oz whipping cream
• 1/2 cup Sour Cream
• 12 oz bacon very crisp fried bacon
• 16 oz cheddar cheese

1. Wash and slice potatoes into crock pot
2. Add Diced Onion and celery
3. Add Chicken broth, salt, pepper, and chicken base
4. Cook on high 2 hours
5. Melt butter in a small pan and add flour, stirring until combined smoothly, pour into crock pot
6. Add whipping cream and sour cream
7. Continue to cook for 1-2 hours until potatoes are tender
8. Add bacon and cheese and stir until well blended. Cook another 15 minutes or so.
9. Invite family or friends and Serve with crackers or cornbread!