This time of year I am looking for fast, easy meals that at least two of my three kids will eat, to me that is a keeper.Â Here is one that even the fussiest of kids will eat…..except my youngest.Â It passes theÂ fast test and it passes the easyÂ test as well as the comfort food test, which to me is theÂ holy grailÂ ofÂ a family meal.
I first had thisÂ soup at a scrap booking retreat that was brought by my friend Corina, so you knowÂ right there that it is not low on calories.Â But you can make some substitutions to cut some of the calories.Â There are also some ways to add some calories, like adding the Velveeta to make it more creamy.Â One shortcut that I would use is if you live in the Fargo/Moorhead area our local Hornbachers carries “soup starter” which is a combination of carrots, onions and celery.Â I would simply buy a package of that and dump it in the crock pot.Â Serve it with a nice green salad and you have supper ready to go.Â I think you could start it in the morning and it will be ready by the time you get home from work…..watch your crock pot setting as some cook hotter than others.
Ingredients and Directions:
- peel 10 small potatoes and put in crock pot,Â dice if needed
- add 2 boxes low sodium chicken stock
- crumble up 8 pieces of microwaved bacon (Hormel microwave ready is easy and good and comes in low sodium)
- half package of diced ham
- 2 tsp fresh garlic
- 1/4 cup diced celery
- 1/4 cup of diced onion or less (your taste)
- 2tsp dried basil
- 16 oz heavy cream or substitute 16oz of half and half and small container of low fat sour cream for thickening and less calories
- optional throw in 1/4 of a block of Velveeta cheese cubed
- Let simmer for at least 4 hours to thoroughly cook potatoes and thicken soup.
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