The ultimate comfort in a bowl - and the best part is how easy it is.
- 3 medium yellow potatoes (or other thin skinned potato)
- 1 can condensed chicken noodle soup
- 3 cans water
- 6 oz Bacon
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried rubbed sage
- 1/8 teaspoon ground black pepper
- 1/2 cup half and half (or whole milk)
- 1 cup shredded cheddar cheese
- 6 drops tabasco sauce
- 5 drops liquid smoke
- sour cream and chopped green onions to garnish
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Start by cooking the bacon until it's crisp but still a little soft (the unrendered fat will render into the soup adding flavor.
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Next, cut the potatoes into bite sized pieces. Add them, 1/2 of the bacon, soup, salt and water to the slow cooker. Cook on high for 4 to 5 hours / low 6 to 8
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When the potatoes are fork tender, puree as much as possible using an immersion blender. I love my immersion blender. There are so many uses for it.
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Next add the remaining ingredients except the sour cream and green onions and cook on high for two more hours.
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Serve it steaming hot topped with the sour cream and onions and a slice of hot bread on the side. Add a side salad and it's dinner!
Note: Like a little spice? Add a teaspoon or two of minced jalapeño pepper with the cream or as a garnish.
You can substitute 4 cups of chicken broth for the chicken noodle soup and water.