Hi! I’m so glad you are here checking out my new little blog. It has been a work in progress over the last year or so, while I brainstormed a new name, built the site, and now on to the fun part of filling it with content. For the time being I plan to keep Supper for a Steal active so you can still find all my old recipes – that may or may not change down the road. I am in the process of changing over all my social media to reflect my new direction, heads up if you notice some changes there.
I wanted to start out with a few of my favorite recipes. I am an absolute soup lover. Like all year long even in 90 degree weather you can find me eating soup. It appears that Hadley has taken after her momma in that regard. The girl loves soup – spoons, not so much – but soup, yes! I’ll let you just imagine the mess this creates, especially since I made this batch less on the chunky side.
What I love about this recipe is how easy the slow cooker makes it. The most challenging step is peeling an dicing all those potatoes, but once you get past that hurdle the rest is a breeze.
Lucky you I actually posted this recipe in the winter, so for those of you who don’t enjoy sweating while you eat your soup you can make a batch to warm yourself up.
- 8 medium Russet potatoes, peeled and cut into 1” cubes
- 1 medium onion, minced
- 4 cups chicken broth
- 3 cloves garlic, minced
- ¼ cup butter
- 2 tsp salt
- 1 tsp pepper
- 1 cup half and half
- 1 cup shredded cheddar cheese
- 2 tsp dried chives (or 1 tbsp fresh)
- Sour cream, crumbled bacon, additional shredded cheese, for topping
- Combine ingredients potatoes through pepper in the slow cooker. Cover and cook on low for 8 hours or high for 4 hours.
- Using a potato masher, mash soup together until you have reached your desired consistency.
- Stir in half and half, cheese, and chives. Allow to sit on warm, uncovered for 15-30 minutes to thicken.
- Mix well and serve. Top with sour cream, bacon, and additional cheese if desired.
- My vegetarian friends can sub vegetable stock for chicken stock and leave out the bacon. Enjoy!