Photo credits: southwestblend.comYay, me! I'm cooking from a recipe today!
Though, to be honest, it's half recipe, half adjustments by Megan.
Cooking in the crock pot now is a potato soup based off of a recipe from the cookbook "More Make it Fast, Cook it Slow." My biggest adaptation was that I added meat (ground turkey) to the soup because in the husband's world, it's not really a meal unless it has meat. :)
-an unknown amount of potatoes, but I'm guessing it was about 3 lbs., peeled and cut into cubes
-1/3 of an onion, diced finely (recipe called for more, but I'm not an onion fan)
-5 garlic cloves, diced finely (recipe used less, but we like our garlic here)
-1 qt. of chicken stock (recipe said broth, but I used stock since it came in the quart size :) )
-about 1 lb lean ground turkey, cooked (If you're wanting to add a meat, I'd recommend chicken instead. The ground turkey was fine, but I didn't like the chunks of ground meat in the soup.)
-Salt and pepper to taste (careful on the salt if your chicken stock has sodium!)
-8 oz cream cheese
-I didn't use, but I would recommend adding crumbled bacon. Try it!!
Peel and cut potatoes into cubes. Dice the onion and garlic. Put potatoes, onion, garlic, turkey and chicken stock in a large crock pot. Cook on high for 4 hours, or low for 8. After the 4 or 8 hours have passed, using a potato masher, mash the potatoes to a desired consistency. Then, add the cream cheese and cook on high for an additional 30 minutes. Season to taste.
We topped ours with shredded parmesan and asiago cheese.
(Feel free to add chives, cheese, bacon, etc.)
It's a little bit more hands on than most crock pot meals I do, since usually I just throw stuff in and turn it on.