Working Mom’s Potato Soup

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In this video story, Kathleen McDade, her husband, and their three young children, live pay check to pay check.

Ingredients

Yield: makes about 1.5 quarts of soup

• 3 Tbsp butter
• 1 brown onion, peeled and chopped
• 2 leeks, thinly sliced
• Salt and pepper to taste
• 6-8 potatoes, sliced
• 1 quart chicken broth
• 1 pint heavy cream
• 1 15-oz can sweet corn, drained
• 6 slices bacon, cut into 1/2 inch pieces and fried crisp

Instructions:

1. In a large pot, melt butter over medium-high heat.
2. Add chopped onion, sliced leeks, salt and pepper and saute until onion begins to brown.
3. Add sliced potatoes and cover with chicken broth (potatoes should be all or mostly covered with liquid).
4. Bring to a boil, reduce heat and simmer until potatoes are soft (about 30 minutes).
5. Mash potatoes with a potato masher to desired consistency and mix thoroughly with liquid.  Add cream, corn, and bacon and mix thoroughly. 
6. Bring mixture back to a simmer and simmer another 10 minutes.  Serve with croutons. 

Slow Cooker Method:

• Saute onions and leeks, and then add to slow cooker with potatoes, broth, and corn.  Cook on low 8-10 hours.  Mash potatoes and then add cream and bacon during last hour.

Recipe courtesy of <title=”kathleen mcdade”=””> Kathleen McDade</title=”kathleen>