I am linking up with Allie and Mallorie!
Olivia and I recently caught a bug, so I made this soup last night for dinner! This soup is filling and also keeps well in the fridge! I have made batches ahead of time to freeze, but is not as great warmed up from frozen. (Just an FYI)
***(THIS RECIPE CAN BE MADE IN A CROCK POT OR A STOCK POT)***
INGREDIENTS:
2 LBS BAKING POTATOES (PEEL, AND CUT INTO 1/2" CUBES)
4 STALKS CARROTS
4 STALKS CELERY
1 WHOLE WHITE ONION
1.5 CUPS OF GREEN ONIONS OR CHIVES
2 CANS (10.5 OZ) CREAM OF MUSHROOM SOUP
1 CAN CHICKEN BROTH (VEG BROTH WOULD WORK AS WELL)
1 CUP SOUR CREAM
1 CUP OF MILK (ONLY USE IF YOU DON'T WANT SOUP SUPER THICK)
1/4 TEASPOON GARLIC POWDER
1.5 CUPS SHARP CHEDDAR CHEESE
1.5 CUPS CRUMBLED BACON
OLIVE OIL OR BUTTER
SALT & BLACK PEPPER TO TASTE
DIRECTIONS:
DICE CELERY, WHITE ONION, AND CARROTS THEN SAUTEE IN A PAN ON MEDIUM IN OLIVE OIL OR BUTTER AND SALT AND PEPPER. AFTER VEGETABLES START TO SOFTEN, ADD 1/2 CAN OF BROTH.
ONCE VEGGIES ARE SOFT, ADD POTATOES, 1/2 BACON, 1/2 GREEN ONIONS, REST OF BROTH, MUSHROOM SOUP, GARLIC POWDER AND PEPPER.
(CROCK POT) COVER AND COOK ON LOW 8 HOURS OR HIGH FOR 4 HOURS.
(STOCK POT) COOK ON LOW COVERED 1-1.5 HOURS.
LAST 10 MINUTES ADD SOUR CREAM, MILK (IF SOUP IS TOO THICK) AND CHEESE. STIR UNTIL MELTED AND COOK ON MED-HIGH FOR 10 MINS.
GARNISH WITH REMAINING BACON AND GREEN ONION (AND MORE SHREDDED CHEESE IF YOU LIKE!)
ENJOY!!