Crockpot Potato Bacon Soup
|8 - 10 medium||red potatoes, about baseball sized, cut in bite-sized pieces|
|6||celery stalks, chopped up|
|1 large||yellow onion, diced|
|8 oz||baby bella mushrooms, sliced|
|1 lb||bacon, cooked slightly crispy and chopped up|
|32 oz||chicken stock|
|1 can(s)||cream of chicken soup, condensed|
|1 can(s)||cream of mushroom soup, condensed|
|1 can(s)||cream of potato soup, condensed|
|2 c||milk or half and half|
|1 - 2||heaping tablespoons of minced garlic|
|2 Tbsp||italian herb seasoning|
|salt and pepper|
|cheddar cheese, shredded|
This recipe was our make-it-up-as-we-go-along dinner from last night. It is also my first recipe post so bear with me lol.
I had a pile of produce I needed to do something with and my husband had a craving for soup. So we rummaged around in the pantry, broke out the crock pot and went to work.
We're huge fans of potato and garlic, so there's alot of both in the soup. Since this is a slow cook soup, there's plenty of time to adjust ingredient quantities to taste (which is what we did as we were pretty much throwing things in as we thought of them lol).
This recipe makes ALOT of soup, it will fill a 5.5 quart crock pot but it was sooooo yummy that even in that crazy amount, it's nearly already gone. Hope your family enjoys it as much as ours did. Oh, and please, please critique! I'm terrible at keeping track of what I'm doing when I'm cooking and this is my first attempt at putting my concoctions in recipe form. :)