Happy Thanksgiving!

Happy Thanksgiving!

Crock-pot Potato Soup

 

• 8 to 12 Red Potatoes and Yukon gold potatoes, diced
• 8 slices of Bacon, fried and crumbled
• 3/4 of a Large onion, chopped
• 1 quart hot Water and 2 huge tablespoons chicken soup base
• 2 heaping Tablespoons of minced Garlic
• 1/4 cup Butter
• 1 peeled diced parsnip
• 1 cup heavy cream
• 1 cup Medium Cheddar Cheese, shredded
• Salt and pepper to taste

 

1. Combine potatoes, parsnip, bacon, onion, water, soup base, garlic, butter, salt and pepper in the crock pot.
2. Cook on high for about 4 hours or low for 8 hours.
   (or until potatoes are tender.)
3. When potatoes are tender, use the back of a big ladle to mash some of them up.
4. Next, add the milk and cheese. Cook until heated and cheese is melted.
5. Serve with crackers and extra cheese.

Related articles

• Thanksgiving Recipe Twists (hispanicbusiness.com)
• Yukon Gold Mashed Potatoes (lorenskitchen.com)