The Crock Pot Chronicles: Recession Soup

How I love my 10 month old, but sometimes he makes shopping challenging. Today I decided to forgo the grocery shopping and create something with what was in the pantry. If you stock the same staples that I do, you'll always be ready to make this one without spending anything. Behold...

Recession Soup

Ingredients:

2 lbs of Russet or Yukon Gold Potatoes

4 cups of chicken broth or stock

2 Tbsp dill

1 Tbsp smoked paprika

2 tsp celery seeds

1/2 tsp salt

1/2 tsp fresh ground white pepper

1 Tbsp olive oil

1 white onion, thinly sliced

2 cloves garlic, minced

4 strips of cooked bacon, chopped

1/4 tsp ground nutmeg

1/2 cup heavy cream

Directions:

Peel and cut potatoes into equal sized chunks. If you aren't sure what 2 lbs looks like, think of almost half of the bag of potatoes you usually buy (5 lb bag). They will cover the bottom of a large slow cooker.

Add in chicken broth or stock, paprika, celery seed, dill, white pepper, and salt. Turn slow cooker to low heat setting.

In a skillet, heat olive oil on medium heat. Cook onions and garlic until onions are clear.

Add the onions and garlic to the slow cooker and stir.

Microwave or cook bacon strips in the skillet until they are crisp. Chop and add to the slow cooker. Cover and cook for 5-6 hours. (potatoes should be tender)

Stir soup and break up potatoes to form smaller chunks. Add in the nutmeg and cream. Note: if you'd like to use fresh dill, it would be best to wait to add it until this step. Cover the slow cooker again for 20-30 minutes (low heat). This makes 4 servings of yummy, comforting, CHEAP soup.