Amanda's StoryThis 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. :)
8 - 10 medium
red potatoes, about baseball sized, cut in bite-sized pieces
celery stalks, chopped up
yellow onion, diced
baby bella mushrooms, sliced
bacon, cooked slightly crispy and chopped up
cream of chicken soup, condensed
cream of mushroom soup, condensed
cream of potato soup, condensed
milk or half and half
1 - 2
heaping tablespoons of minced garlic
italian herb seasoning
salt and pepper
cheddar cheese, shredded
1Using at least a 5.5 quart crockpot, set temperature to low and combine chicken stock, minced garlic, italian seasoning, potatoes, celery, and onion in the crock pot and stir until all ingredients are well integrated. Let cook until potatoes are fork tender. (I let it go for a couple hours.)
2In a separate dish combine milk and all 3 cans of soup and stir until well mixed. Add mixed soup, mushrooms, and bacon to crockpot and stir gently but thoroughly. Let cook for another 20 - 30 minutes.
3Test broth for flavor and thickness. At this point you can add more italian seasoning, minced garlic, salt, and/or pepper to your taste. If the soup is too thick, add water in small increments until you have your desired consistancy. If you prefer a thicker consistancy, mix some cornstarch and milk then add to the soup.
4Let cook for another 30 -60 minutes (to allow the flavor of the additional seasoning to develop), then serve. Garnish with cheddar cheese for a truly tasty loaded baked potato flavor.
5After eating a couple bowlfuls, my hubby suggested that chicken and carrots would also be a nice addition to the soup. Please let me know if try that variation and how it worked out. :)