Photo by Jennifer Christman Cia
Best Ever Potato Soup
Makes 8-10 servings.
- 2 pounds potatoes, chopped and cooked
- 1/2 pound cooked ham, diced
- 6 1/2 cups whole milk
- 1 medium onion, finely chopped
- 4-6 celery ribs, finely chopped
- 1 small carrot, shredded
- 2 sticks butter
- 1 cup flour
- 1 generous tablespoon chicken soup base (not bouillon)
- 1 1/2 teaspoons liquid smoke
- 1 1/2 teaspoons hot sauce (I use Tabasco)
- Salt, pepper to taste
To a slow cooker, add potatoes, ham and milk, and keep warm. In a skillet, sauté onion, celery and carrot in butter; cook until tender. Add flour, stirring until pasty. Remove from heat, and gradually add some of the warmed milk mixture to it until it is thinner. Slowly add flour mixture into milk mixture in slow cooker, stirring vigorously until well-blended.
Cook on low heat only until hot and thickened; do not boil. Turn off heat, and add soup base, liquid smoke, hot sauce, salt and pepper.
Note: This recipe was used at church socials.
Erna Spath, Mountain Home
Slow Cooker Chicken Enchilada Soup
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 small green or red bell pepper, diced
- 3 cloves garlic, minced
- Coarse salt, black pepper to taste
- 4 cups chicken broth
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 1/4 pounds chicken breasts
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1 avocado, sliced (optional garnish)
To a large pot over medium heat, add olive oil, and sauté onion, red or green pepper, garlic, salt and black pepper. Cook for 10 minutes. To a slow cooker, add chicken broth, diced tomatoes with green chilies, black beans, chili powder, cumin, oregano and chicken breasts. Add onion mixture. Cook for 3-4 hours on high or 5-6 hours on low. Remove chicken breasts to cutting board and shred. Add shredded chicken back into pot along with cheese and sour cream. Cook for 1 more hour on low heat. Serve topped with avocado.
Jana Barnes, Mountain Home