Welcome to a new challenge I am participating in starting this month- Fantastical Food Fight!
Since the Secret Recipe Club ended I have been looking for a new challenge now that I am back in the kitchen more. This challenge is similar to the Crazy Cooking Challenge hosted by Tina of Crazy Cooking Mom back in 2012. This challenge is hosted and organized by Sarah of Fantastical Sharing of Recipes and I am excited to be part of it. I missed the opening month of December with a shortbread theme, but was excited by this month’s theme: Slow Cooker Soups.
You all know I love a good slow cooker meal and was excited to put a family friendly recipe together. I have been craving a good potato soup for awhile now and this was the perfect opportunity. This recipe is really easy and my family loved it. I kept is simple with prep and cooking. I opted to thicken mine slightly at the end, but you could skip this or make it thicker if you like a more chowder like soup. I put some notes in the instruction section if you are wanting to adjust a bit.
This soup was perfect for the icy weather we have had this week and heats up perfectly for lunches the following day. I found the 6 hours was a good cooking time for this soup. I think you could go to 8, but I would worry you might have a little scalding of the soup.
Today I am back at work after an impromptu ice day with Rowan after his daycare was flooding-yikes! It’s that lovely January weather…..
Enjoy the other slow cooker soups in the blog hop below- I can’t wait to try some of these!
Slowcooker Cheesy Potato and Smoked Sausage Soup
- 32 oz frozen cubed potatoes
- 1/2 small onion, diced
- 1 can cream of chicken soup
- 1 lb smoked sausage, sliced and halved
- 1 cup milk
- 4 1/2 cups chicken broth
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup water
- 3 tbsp four
- salt and pepper, to taste
- In a slow cooker, mix together potatoes, soup, onion, and cheese. Add the sausage and stir in the milk and broth.
- Cook 6 hours on low. Whisk together water and flour till smooth and pour into the soup. Cover and cook an additional 20 minutes to allow the soup to thicken slightly.
- Serve hot.
You may add additional flour and water to make a larger amount of the slurry if you prefer a thick soup. This amount will be slightly thick, but still closer to a soup consistency than a chowder.