Unfortunately for me, H is such a picky eater that I usually end up making the soups and freezing half of it for future lunches, which works just as well I guess.
I recently made potato soup and I figured H would like that...I mean it's essentially kind of like mashed potatoes and then you can put your favorite toppings on. But nope, he wouldn't even go for that when I offered bacon bits and cheese. I suppose it's a lost cause if bacon bits can't entice him to even try it. Oh well, I thought it was good.
Crockpot Potato Soup
(recipe adapted from allrecipes.com)
- 6 large Russet potatoes (~3lbs)
- 1/2 medium sized yellow onion
- 24 oz low-sodium condensed chicken broth (I used 2-12 oz cans)
- 2 cups water
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup flour
- 1 pint half and half
- 1-12 oz can evaporated milk
- Toppings (optional): chives, cheddar cheese, ham, bacon bits, sour cream, etc
- Finely chop onions and dice potatoes (leave skins on). Place in crock pot. (I did this the night before and put it covered in the fridge overnight)
- Add chicken broth and water to potato/onions (I did this in the morning before I left for work).
- Cook on low for approximately 8 hrs
|This is what it looked like after ~8hrs|
- In a medium bowl, mix flour and half and half together. Add evaporated milk.
- Pour combination in to soup and stir vigorously to "mash" potatoes (I ended up using my handheld mixer to ensure the potatoes were mashed enough for my liking).
- Cook for 30 minutes on high
- Add toppings and enjoy! As noted above, I put my leftovers in single-serving plastic containers and froze. I take the container out a day before eating to let it dethaw.