Slow Cooker Creamy Potato Soup

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This will make about 4 servings

3 cups peeled and cubed potatoes

1/2 cup chopped celery

1/2 cup chopped onion

1/4 cup shredded carrot

2 cloves minced garlic

2 cups chicken stock, has to cover ingredients

1 teaspoon dried parsley

1/2 teaspoon salt and pepper

1 teaspoon garlic powder

1 teaspoon onion powder

 

2 teaspoons all-purpose flour

1 1/2 cups (12oz can) Evaporated milk

1/2 packageĀ (4 oz) cream cheese chopped into small pieces

1 cup chopped cooked ham

 

Place potatoes, celery, onion, chicken stock, and parsley into a slow cooker

Season with salt and black pepper

Set cooker on high, cover, and simmer until vegetables are tender, about 2 hours

Whisk flour with milk in a bowl until smooth

Pour into slow cooker and stir until thickened

Cook on High for 2 more hours

Stir in cream cheese and cooked ham

Simmer soup until cream cheese has melted, soup is thick and creamy, and ham is heated through about 30 minutes to 1 hour

Top with shredded cheese if desired

Enjoy!

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Cheese and Olive Bread

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1/2 cup butter, softened

1/4 cup mayonnaise

1 teaspoon garlic powder

1 teaspoon onion powder

 

2 cups shredded mozzarella cheese (half cheddar blend)

1 cup chopped black olives (half green olives)

1 loaf French bread, halved lengthwise

 

Preheat oven to 350 degrees

Bake bread for approximately 5 minutes to crisp up before adding toppings

Stir together butter and mayonnaise until smooth and creamy

Mix in garlic powder and onion powder

Then stir in cheese and olives

Spread mixture evenly over French bread, and place on a baking sheet

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Bake in a preheated oven for 5 minutes

Increase heat to broil, and cook until cheese melts and bread is golden brown, about 2 to 3 minutes

I served this with a side of Marinara Sauce, Balsamic Vinegar and Olive Oil for dipping