While I am normally not the biggest fan of soup, I do make an exception for potato soups! This was a particularly easy one, thanks to the slow cooker. I adapted it from the ATK Slow Cooker Revolution cookbook.
Basically, you cut up several pounds of potatoes (I used 2, which was about 2/3 of what the recipe called for) and throw 'em in the slow cooker. Then, make a roux with flour using either fat from the bacon rendered for the topping, or butter, if you are lazy and use bacon bits like moi. Once you have a golden roux, add some vegetable broth to make a nice smooth mixture, then dump it in the slow cooker as well. Lastly, two more cups of broth, then slow-cook until the potatoes are tender, a few hours.
Once the potatoes are tender, take out about 2 C worth and mash 'em up, then stir the mashed 'taters back in the soup with some cheese (I used about 1.5 C of RF cheddar) until smooth, then thin with FF milk (recipe called for cream, which I omitted), and voila!
I made this on Sunday, and we ate it for dinner tonight. It got a bit congealed (mmm, slice me some soup!) but thinned out once heated. We probably also could have thinned it further with more milk, but we liked it thick. We served it with traditional baked potato toppings and a green salad on the side. Yummy!
Serves 6. Points (old WW) per serving: soup = 5, 1 T RF sour cream = 0, .5 oz RF cheddar = 1, 1 T bacon bits = 1, scallions = 0.
No comments:
Post a Comment