Fall Family Deerfield Glenview Newborn Photographer | Recipe

It’s that time of year again, when everyone starts pulling out their cookbooks and family recipe boxes to plan their holiday menus.  The seasons are changing and fall has arrived here in Deerfield/Glenview.  If you are looking for a delicious addition to your holiday gathering meal, look no further.  This recipe is delicious!  It’s been tried and tested, and comes highly recommended 🙂 

Make it fun and capture some fleeting memories! Encourage the kiddos to help you with things like mixing and pouring and document those precious moments. We all know how quickly these fun early years pass!

SAVORY CROCK POT POTATO SOUP

INGREDIENTS:

  • 6 slices cooked bacon, diced
  • 3-4 cups good-quality chicken or vegetable stock
  • 2 pounds Yukon gold potatoes peeled (if desired) and diced
  • 1 medium white or yellow onion, peeled and diced
  • 4 tablespoons bacon grease (or butter)
  • 1/3 cup all-purpose flour
  • 1 (12-ounce) can 2% evaporated milk
  • 1 cup shredded reduced-fat sharp cheddar cheese
  • 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
  • 1 teaspoon Kosher salt, or more to taste
  • 1/2 teaspoon freshly-cracked black pepper
  • optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

DIRECTIONS:

  1. Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine.  Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
  2. Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted.  Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally.  Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth.  Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
  3. Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined.  Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined.  If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up.  If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock.  Stir to combine, then taste and add more salt and pepper if needed.
  4. Serve warm, garnished with desired toppings.  Or transfer to a sealed container and refrigerate for up to 3 days.  (This recipe will not freeze well.)

As a Fall Family Deerfield Glenview Newborn Photographer, I know that traditions and food are at the heart of the holiday season! You could even make it part of a holiday photo session and arrange an appointment with me, your Fall Family Deerfield/Glenview Newborn Photographer.

If you are interested in booking a holiday themed session, make sure to get in touch!

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312-343-2015
kristin@kristinmilitophotography.com