One of the things that I really like about Fall is that the warm and hearty meals are back on the table. My husband and I both enjoy soup. We are working on the kids- the two year seems to like soup okay; no such luck with the four year old.
One soup that I really like is Potato Cheese Soup. It is easy to make in a slow cooker and it is a hearty meal on a cold night. It is a versatile recipe too. Use what you have on hand.
Potato Cheddar Cheese Soup
4-6 Potatoes (I use Russet)
2 tablespoon Butter
3 Leeks, chopped (or yellow onions if you prefer)
4 Cups Chicken Broth (or vegetable)
1 cup Milk
1 cup Cream (if you want lower calories, just use all milk)
1/2 cup Cheddar Cheese, shredded
Pinch of Nutmeg
Salt and Pepper
Peel and chop potatoes and set put in slow cooker. In a skillet over medium heat, melt butter. Add leeks or onions. Cook for about 10 minutes or until tender. Place the leeks/onions in slow cooker with the potatoes. Add chicken broth, salt, pepper and nutmeg. Cook on low for 8-10 hours or high 4-6 hours.
To make the soup creamy, blend with a stick blender or transfer to a regular blender (be careful as it will be hot!). Puree soup until smooth. Place in a large pot on the stove over medium heat. Add in milk and cream and heat until warm. Slowly stir in shredded cheese.
For some extra flavor, throw some bacon bits on top!