This past week, we did a pot-luck lunch at Paraclete Press to celebrate the season and get our company decorated for Christmas. Several of us brought crock pots of goodness to the table – each excited to try someone else’s creation. I think this one received the most ooh’s and aaah’s, as it was completely emptied by the end of lunch and given back to me, clean as a whistle as if begging for more. This is such a great recipe – so easy to make the night before, let the crock pot do the magic during the night and finish it off in the morning. This is a perfect recipe to pull out over the holidays when you want to spend less time in the kitchen and more time with friends and family. Blessed Advent!
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Slow Cooker Loaded Potato Soup
SERVINGS
8 servings
CHANGE SERVING SIZE
servings
COOK TIME
8hrs
PREP TIME
25mins
READY IN
8 hrs25 mins
Ingredients
10slicescooked bacondiced (more for garnish if desired)
Add diced potatoes, diced onion, minced garlic, 10 slices of chopped cooked bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.
Once the soup has cooked, make the béchamel sauce. Add butter to a medium saucepan over medium heat and melt, whisk in the flour until completely combined and gradually add in the half and half or heavy cream (or milk, whatever you prefer). Whisk until smooth. Over low heat, let the mixture cook until it starts to simmer, stirring occasionally.
Immediately add the béchamel to the slow cooker and stir to combine.
Using a potato masher, mash about 3/4 of the potatoes until you reach the desired consistency for your soup.
Stir in 2 cups shredded cheddar cheese and 1/2 cup sour cream. Stir well, until fully combined and creamy. Taste for seasoning, adjust salt and pepper to taste. If you want to thin the soup a bit, you can add more milk, cream or chicken broth. Continue cooking the soup on low for 30 minutes or on high for 15 minutes. Serve warm with the toppings of your choice.
Optional Toppings: chopped scallions or chives, shredded cheddar cheese, sour cream and bacon
The other day someone asked me about our Convent meals. “Who decides what you eat?” was one of the questions. It just so happens that at this particular time we are doing something a little different than usual about our menus.
Each week a different sister is asked to submit a suggested menu for approval. This has been quite successful. It is a help to the chef and an almost sure guarantee that there will be variety in our meals. For instance yesterday we were totally surprised to be served potato latkes for lunch, something we have not had in a long time and never for our noon meal. The genuine cheers of delight and energy in the food line were a joy to all. We are not sure how long this method of meal planning will last but for the time being everyone is enjoying it.
Thirty some years ago, before today’s current interest in food and cooking, a group of young men attending a culinary institute in Connecticut asked to schedule a retreat at Bethany. None of them were known to us except for one, but it took no time for all of us to feel at home with each other. I have fond memories of that experience.
I was of course pleased that they appreciated the food prepared for them, in particular a chicken dish which we served for many retreats back then and which they unanimously praised. It was my version of a recipe adapted from an old homemaker’s paperback of prizewinners. It still amuses me to remember these “professional chefs in the making” as they left, each of them clutching a copy of this recipe from a housewife’s collection of favorites, and featuring a bottle of store bought salad dressing.
Last week one of our convent dinners included a whole head of cauliflower covered with a flavorful cheesy topping that was most enjoyable. Eating this prompted me to begin speculating about a possible Christmas cauliflower creation that might enhance a holiday dinner table. I envisioned something a little more dressed up with a stylish bit of sparkle and festive flare.
Here is what resulted from my culinary day dreaming: One saucy Head of cauliflower steamed whole, then covered with a combination of mayonnaise, etc., adorned with a skirt of rich dark green kale that has been slightly braised in oil and stylishly fluffed out around it. This basic beginning would then be tastefully embellished with bright red jewel like roasted cherry tomatoes. Thus attired my plain head of cauliflower would be stylishly prepared to make her special appearance at a very special meal.
As we enjoy these cool crisp days, my taste buds long for a creamy soup to warm my body. This soup is a treasure. The smell of it is a potpourri to scent your entire house! It has become our favorite soup for the season. Recently, we served this as the first course to the luncheon we hosted pre-performance for Elements Theater Company’s performance of “All My Sons”. We received so many recipe requests, we thought we should share it. We are filled with gratitude for each of you. Happy Thanksgiving and a blessed Advent!
Melt the butter in a large pot. Add the onions and cook over medium-low heat until soft and translucent.
Add the butternut squash, sweet potatoes, chicken broth, salt and pepper to pot. Turn the heat to high and bring to a boil. Reduce the heat to medium and cook until vegetables are very tender, about 15 minutes or more.
Turn off the heat. Add the diced apple and purée the soup with a handheld immersion blender until very smooth and creamy. Pour the blended soup into a clean pot.
Add the honey, cinnamon, mace, nutmeg and heavy cream and stir. Bring to a simmer. Taste and adjust the seasoning if necessary. If you like a sweeter soup, add more honey.
Note: This soup thickens as it cools. If necessary, add a bit of cream to thin it back to desired consistency.
With thanks to Once Upon a Chef for inspiration of this recipe!
Here at the Convent we love to give attention to birthdays, be they big or little. Last week I had a very BIG one (85!) and it was celebrated in a very big way, especially featuring an abundance of beautiful spring flowers and fabulous food — two of my main passions.
The day was launched with an outstanding brunch including many of the old favorites I’d used over the years for guests, retreats and special events. This Swiss Omelet Roll was a specialty that brought back many memories, and made for much meaningful conversation as we re-lived the occasions when it was served.
