Healthy: Crockpot Cheesy Potato Soup, Toasted Bread Bowls
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Here is a recipe for Crockpot Cheesy Potato Soup. This sounds really good but you know how my family is…this would be a no go! I considered making this just for myself but the reality is, I don’t need to eat a whole crockpot full of cheesy potato soup. This would be really good in a bread bowl. I’ve posted the recipe before but I’ll include it here if you didn’t see it.
Crockpot Cheesy Potato Soup
5 strips of Bacon (crisp and crumbled)
1/4 medium yellow onion, diced
1 garlic clove
2 carrots, peeled and diced
1/2 green bell pepper
1/2 red bell pepper
1 1/2 cup chicken broth (or I used 2 pkt.s sodium/msg free bullion powder and 2 cups water)
5 medium white potatoes, cubed
3 tbls. cup butter
3 tbls. cup flour
1 (12 oz. can) evaporated milk
8 oz. Cheddar cheese
1/2 block cream cheese
1/2 tsp. ground pepper
1/2 tsp. salt
1/2 tsp. ground thyme
In 4 qt.Crockpot combine potatoes, broth, carrots, onion, peppers and garlic. Cook on low 8 hours (or until carrots and potatoes are tender). After potatoes and carrots are tender, melt, on the stove in a saute pan, the butter over low heat. Add the flour and turn the heat up slightly and whisk until the mixture is bubbly. Add the milk whisking constantly until the mixture thickens. Add the cheeses to the mixture. Stir into crockpot, whisking it in. Add salt, pepper and thyme and crumbled bacon. Stir and Serve. ( I used turkey bacon, low fat cream cheese and fat free canned milk)
Toasted Bread Bowls
Amy – amylz
Southern Living, SEPTEMBER 2008
1. Preheat oven to 350. Cut 1/2 to 1 1/2 inches from top of each bread round; scoop out center, leaving a 1/2-inch-thick shell. Reserve soft centers for another use. Lightly coat bread shells and, if desired, cut sides of tops, with cooking spray. Place, cut sides up, on baking sheets. Sprinkle with cheese.
2. Bake at 350 for 8 to 10 minutes or until toasted.
*6 (4-inch) hoagie rolls may be substituted.
Yield: Makes 6 bowls
Make the easiest homemade croutons with the soft centers from these bowls. Preheat oven to 400. Cut the reserved centers into 1-inch cubes; coat lightly with olive oil cooking spray. Place in a zip-top plastic bag; add 1 tsp. desired dried herbs or seasonings. Seal bag, and shake to coat. Spread bread cubes in a single layer on a baking sheet, and coat again with cooking spray. Bake at 400, stirring occasionally, 7 to 9 minutes or until lightly toasted. Cool completely. Store in an airtight container for three days.
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