When the seasons change it seems my appetite for certain foods does as well. It’s not unusual to crave a pot roast or a bowl of chili when the temperatures get colder. Eating more protein and foods higher in fat in the winter months is just in our nature. I can’t lie though, I’ve been known to grab a Whitey’s banana split for lunch when there are several inches of snow on the ground. Ok, you got me, that was just a couple of days ago.
Eating ice cream is not a regular occurrence for me and neither is having a pot roast or a crock-pot of chili waiting for me at home every week of winter. However, when I do want to eat these “seasonal” foods I try to replicate how my mom used to make these dishes at home in Kentucky. She was never one to brag about her cooking but I absolutely loved it. One of my favorite dishes was homemade loaded potato soup. In fact I love it so much that I can’t imagine anyone going through life without having tried it. So, here is the recipe:
8 cups of diced potatoes
1 small (white or yellow) onion (1/3 cup)
½ lb of cooked bacon, drained and crumbled
1 package of cream cheese
3 cans of chicken broth (14.5 oz)
1 can of cream of chicken soup (10.75 oz)
1 pkg Shredded Cheddar Cheese
pepper to taste
Throw potatoes, onions and bacon in the crock pot.
In a mixing bowl combine the cream cheese, pepper, broth and cream of chicken soup. Mix well. Add to crock-pot. Set on low for 6 -8 hours. Mash potatoes until you get the consistency you like. Serve with cheese and butter on top!
photo by http://www.cookingclassy.com
You can adjust these measurements to your liking. I usually use half the amount of potatoes and broth just because I’m cooking for one or two people and I have a small crock-pot. You also don’t have to add the butter but I do because I am a butteraholic. I hope you enjoy this recipe as much as I do!