My husband loves soup. I got lucky because most men do not. They do not find it as a filling meal. My man, however, loves coming home to a bit hearty bowl of soup, not matter what it is. I have made split pea, corn chowder, broccoli cheddar and chicken noodle extensively so I knew it was time to switch it up. Well, I found this recipe and have not made a different kind since. He absolutely loves the flavors and the amounts of veggies in it, so it is a definite winner!
Check out what our friends over at A Spicy Perspective had to say about this one:
“Potato soup has always been one of my favorite soups for fall and winter. It’s a hearty, low cost, family-friendly dish my mother turned into an art form over the years. Making it always reminds me of her. We ate potato soup often during my childhood. It always made the house smell deliciously welcoming.”
I so agree! Potato soup makes the house smell wonderful! And better yet, the whole family loves it!
Ingredients
4 slices bacon, chopped (could be low fat turkey bacon)
1 large onion, peeled and chopped
3 garlic cloves, minced
3 pounds russet potatoes, peeled and sliced thin
1 1/2 pounds Perdue boneless skinless chicken breast
2 cups sliced carrots
2 cup sliced celery
8 cups Swanson chicken broth
1 teaspoon dried thyme
1/3 cup fresh chopped parsley
Salt and pepper
Instructions
Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6 quart slow cooker.
Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Place the lid on the slow cooker. Turn on high and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If it’s cooked through, cover and refrigerate until the potatoes are tender and breaking apart. If you happen to have a faster slow cooker, you do not want to overcook the chicken.)
Remove the chicken breast from the crock. Stir the potato soup vigorously to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.) Shred or chop the chicken and add it back to the slow cooker along with fresh parsley. Stir well. Serve warm topped with low fat cheese if desired!
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Quick Tip: Serve this with a side of crusty baguette.
Thanks again to A Spicy Perspective for this amazing recipe.
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