It is definitely getting chilly outside and for me that means one thing: time to bring out my trusty old slow cooker and enjoy a few hearty soups, chillis and stews. Enter Canadian Living’s latest title New Slow Cooker Favourites. This cookbook is packed full of inventive, delicious new slow cooker recipes that will be waiting for you at the end of a long (cold) day!
The Potato, Cheddar and Chive Soup is a comforting potage that has all the flavours of a stuffed baked potato — but no fork is required. It’s ideal for cool nights as well as hot lunches! Recipe makes 6 to 8 servings.
Per each serving (approximate values):
253 calories, 11 grams protein, 13 grams total fat (7 grams sat. fat), 23 grams carbs, 2 grams fibre.
What you need
5 russet potatoes (900 grams total), peeled and chopped
1 sweet onion (such as Vidalia), chopped
4 slices bacon, chopped
2 cloves garlic, chopped
3/4 tsp salt
1/4 tsp pepper
1/4 tsp dried rosemary
4 cups chicken stock
1 cup shredded old Cheddar cheese
1/4 cup crumbled cooked bacon (about 5 slices)
1/4 chopped fresh chives
1/4 cup sour cream
How to make it
1. In slow cooker, combine potatoes, onion, bacon, garlic, salt , pepper and rosemary. Pour in stock.
2. Cover and cook on low until potatoes are fork-tender, 5 to 8 hours. Skim off fat. Using immersion blender, puree soup until smooth.
3. For the garnish: ladle soup into bowls. Garnish with Cheddar cheese, bacon, chives and sour cream.