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A few days ago, I was SO HUNGRY for potato soup, but I wasn’t quite sure if I had all the ingredients for some great recipes I have used in the past. So…I threw one together in the crockpot and it was a hit!
I started by pouring chicken broth and a can of corn into the crockpot and turning it on high to get everything hot in preparation for the potatoes! My husband scrubbed and cubed up about 5 small/medium-ish potatoes (skin never hurt anyone, right?) and threw them into the crockpot.
I thawed a chicken breast and cut it into small cubes. I cooked it in a skillet because we wanted dinner ready in about an hour and a half. (If you plan on leaving the soup cooking for at least 4 hours in the crockpot, you wouldn’t need to cook the chicken before adding it.) I cooked the chicken with butter, garlic powder, onion powder, and salt. Since the pieces were small, it cooked very quickly, and I dumped it right in!
We love bacon with everything, especially potatoes! So I added 4 strips of pre-cooked bacon to the pot, a little extra onion powder and garlic powder, some chives, then put the lid on and left it for about an hour on high. After an hour, the potatoes were soft and everything was smelling pretty good, but we wanted a little bit of a thicker, creamier texture. I mixed milk and flour into a thick paste with a whisk, added it to the soup, and immediately got the texture I wanted!
We served the soup with cheese and cornbread, and seasoned with salt and pepper as needed. It was so filling and hearty, we could barely finish our bowls! It fed the three of us easily with leftovers that I enjoyed for the next few days!
32 oz chicken broth
1 can corn
4-5 medium potatoes
1 chicken breast
1 Tbs. butter
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1 tsp chives
4 pieces bacon
1/3 cup flour
1/3 cup milk
Turn crock pot on high, add chicken broth and corn.
Wash and cube potatoes, add to crock pot.
Cube chicken breast, saute in butter with onion powder, garlic powder, and salt until done.
Add chicken to crock pot, along with chives and bacon. Add more onion powder, salt, and garlic powder if needed.
Let cook on high for 1 hour.
Mix flour and milk with a whisk into a paste, add to the soup, stir until incorporated into entire soup.
Serve with cheese and rolls/cornbread.
I usually add spices by "sprinkles" or "liberal sprinkles" (whatever looks like an adequate amount), so the measurements in my formal recipe here are estimates rather than EXACTLY how much I did or did not use.
What soups have you invented on the fly?