A couple of weeks ago, a friend called me and asked for my potato soup recipe. She is having some health issues and she remembered that it was homemade potato soup that sustained me after my transplant. The truth is that I don't really have just one "go to" recipe. I couldn't find the one I think she was talking about but I found this one and made it for her.
Crock Pot Cheesy Potato Soup
1 bag frozen diced hash brown potatoes
1/2 onion chopped
32 oz. chicken broth
1 C. water
3 T. flour
1 C. milk
8 oz. shredded cheese
1/4 C. real bacon pieces
Mix potatoes, onion, broth and water. Cover; cook on low heat for 6-8 hours. Mix flour and milk; pour into the potato mixture. Increase setting to high. Cover; cook 20-30 minutes or until mixture thickens. Stir in cheese until melted. Garnish with bacon and/or additional cheese. Season with salt and pepper as desired.
I love this because you can keep these ingredients on hand to make whenever! I used shredded cheddar but you can use the cheese of your choice. If you don't have fresh onions, you can use some onion flakes instead. Just fix it and forget it until it comes to the thickening part.
After having eating lots of canned soup in recent weeks, my sweet friend welcomed some homemade potato soup, no matter what recipe! This one is a keeper! I'll put it in a safe place this time - maybe Pinterest!