Home Cooked Sunday: Slow Cooker Style

Dana and Carolyn came over for Sunday dinner last night.  We had warm Baked Potato Soup and enjoyed catching up.

The Menu: Baked Potato Soup, Croissant Rolls, Salad, and White Sangria
Dessert: Chocolate Chunk Brownies and Ice Cream

Baked Potato Soup

recipe courtesy of Southern Living

• 6 large russet potatoes, peeled and cut into 1/2 inch cubes (I washed and left skin on 2 of the potatoes)
• 1/2 onion, chopped
• 6 cups chicken broth
• 1 tsp. minced garlic
• 1/4 cup butter
• 2 1/2 tsp. salt
• 1 tsp. pepper
• 1 cup half and half
• 4 oz. cream cheese
• 1 cup shredded Cheddar Cheese
• chopped fresh chives
• sour cream
• bacon slices, crumbled
• Shredded Cheddar cheese

Combine the first 7 ingredients in a slow cooker.  Cover and cook on High for 4 hours or Low for 8 hours or until potato is tender.  Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.  Stir in half and half, cream cheese, and Cheddar.  Use chives, sour cream, bacon, and additional Cheddar as garnish if desired.

White Sangria

• 1 bottle Chardonnay
• 1/2 cup Vodka
• 1 can frozen fuzzy navel concentrate
• 1 1/2 cans Sprite
• 1/2 cup frozen fruit (or fresh if you have it)

Combine all ingredients and serve chilled.   I always have a hard time finishing bottles of wine.  This Sangria recipe was a result of combining some things we had in the kitchen.  It was pretty good and a great way to use left-over wine. 

This dinner was so easy to just combine and let it cook.  It will be great left-over for lunch this week too.  Have a great week!