In many parts of the country, springtime is full of rain and fluctuating weather. One day it’s 70 degrees, the next it can be in the 40s.
On those cool, rainy days, there’s nothing we love more at our house than a bowl of soup. Especially when I can cook it in my beloved crockpot!
Slow-cooker meals are my favorite—there’s something so great about being able to throw the ingredients in, walk away for a few hours, and BAM! Dinner is served.
What else is convenient about soup? It packages great for lunch in a thermos! The MOMables™ lunch plans have many—although they are mostly in the winter months.
- 1 32-ounce bag Southern-style potatoes (diced potatoes), thawed
- 32 ounces low-sodium chicken stock
- 1 cup water
- ½ medium onion, diced
- ¼ cup celery, diced (about 2 ribs)
- 3 tablespoons flour
- 1 cup milk
- 8 ounces shredded Cheddar cheese
- Optional garnishes: real bacon bits, chives, dill, or green onion
- Coat the crockpot with cooking spray.
- Add in the potatoes, chicken stock, water, onion, and celery.
- Cook on low for 6 to 8 hours.
- One hour prior to serving, in a small bowl, mix together the flour and milk. Whisk until blended, then add to the pot, and stir.
- Change the crockpot temperature to high, and let it thicken for 20 to 30 minutes. It will look cloudy. After the 20- to 30-minute period, the soup should be thickening.
- Return the temperature to a low setting. Add the Cheddar, and stir
- Let the soup cook for an additional 20 minutes. The cheese will melt, and the soup will continue to thicken.
- Serve hot, and top with garnishes, if using.