A few weeks ago, I opened my front door, and immediately noticed a crispness in the air.
Finally… the much anticipated fall season was in the works.
As I’m day dreaming about all things pumpkin and thinking there’s no way my morning could get any better, it did.
My phone rang. On the other end was a dear friend needing my help to help create a soup. Her husband was craving both broccoli cheddar and potato soup.
The dilemma:
To make broccoli cheddar soup and add potatoes?
OR
To create potato soup and add broccoli?
We decided the way to go was to make potato soup and add broccoli (mainly because bacon is more acceptable with potato soup). This has quickly become a staple for both of us, and it’s soup-er easy 😉
Modifications: My husband requested more protein, so white beans were a late (and great!) addition.
To cook, put everything into the crock pot and cook on low for 8 hours or on high for 3. Stir midway through cooking if possible.
Optional prep – My family likes the matchstick carrots and the broccoli florets chopped smaller, but if you’re in a time crunch or not serving picky eaters, it isn’t necessary.
Top with cheese, chives, bacon, sour cream, or any other of your favorite soup toppings! We usually serve alongside salad and bread.
Cost = $13.75 excluding toppings, garlic
and pepper, according to Wal-Mart
grocery app.
