Tasty Tuesday

My goal is to share at least one recipe a week, hopefully on Tuesdays and call it "Tasty Tuesday". (Hope you don't mind Carmen -love the title!)

Crock Pot Baked Potato Soup

Kristen Mattingly

6 large Russet potatoes, peeled and cut into small pieces

1 small onion, chopped

1 can chicken broth

1 can cream of celery soup

1/4 cup margarine, cut into cubes

1 cup carrots, chopped

1 cup celery, chopped

Salt, pepper and garlic powder - approx. 1 tsp each

1 cup milk

1 cup shredded cheddar

3 tbsp fresh chives (optional)

Combine first 8 ingredients in a crock pot. Cook on high for 4 hours or on low for 8 hours...until potatoes are tender. Mash mixture until potatoes are slightly smashed and soup is slightly thickened. Stir in milk, cheese and chives.

Top with additional cheese, crumbled bacon and sour cream.

Notes - make sure you have a potato masher for this. I forgot we don't own one and used a large fork and it took forever to mash. Also, an additional topping I use is croutons. It gives it a nice crunch. Enjoy!