Slow Cooker Potato Soup

Ever since we got back from Thanksgiving break, my roommates and I have been meaning to put up our Christmas tree.  Actually, if we were willing to put up a fake tree, we probably would have put it up before Thanksgiving…but that’s sacrilegious.  I REFUSE to put up a fake Christmas tree.  Being from Ohio though, Katie and I can’t really get into the Christmas spirit without cold weather which, as I’m sure you might imagine, is in short supply in Mississippi.  Luckily, a warm thick soup is the perfect way to trick yourself into thinking it’s colder out than it actually is!  Since we were going to be busy buying a decorating our tree, and we needed to be tricked into actually believing it’s December, this crock pot recipe seemed like the perfect thing!

For the record, this recipe could easily be made vegetarian by using vegetable broth instead of chicken broth and (sadly) omitting the bacon.  I would not, however, recommend this unless you absolutely have to.  I mean, seriously, no bacon?!  That’s just wrong.

Ingredients (serves 6):

1 tbsp olive oil

1 onion, chopped

5 large potatoes, peeled and cubed

4 cups chicken broth

1tsp basil

1 tsp salt

1 tsp pepper

1/2 cup flour

2 cups half and half

1 (12 oz) can evaporated milk

6 slices bacon

Directions:

1. Saute onions in olive oil.  Combine onions, potatoes, broth, and spices in a slow cooker.  Cook on low for 6-7 hours (or, you know, 10 if you’re a teacher).

2. About half a hour before serving, whisk together flour and half and half.  Add this mixture, along with the evaporated milk, to the soup.  Cover and cook for another half hour.

3. Meanwhile, fry bacon in a large skillet.  Pat bacon to remove excess grease and crumble into small pieces.  Stir into soup before serving.  Garnish with shredded cheddar cheese if desired.