The recent arctic weather here in Cincinnati has made me crave my slow cooker potato soup. But when I went to make it, I realized that I only had half of the chicken broth I needed. Uh oh… and then I realized I only had cream of mushroom soup. Hmmm… I sure wasn’t going back out to the store so I used what I had. AND IT WAS DELICIOUS!
Our first clue was how great the vermouth made the soup smell early on. Since I started a bit later than usual, we had the slow cooker on high for five hours and then low for another two. I mashed the potatoes then and let it go another hour while I made my Burbank’s Sweetcorn Bread knock off and tossed a salad. The difference those two changes made was incredible. I can’t wait to try it again with some craft beer.
8 cups peeled, diced potatoes
1 small onion, finely diced
6 ounces bacon, cooked, drained, crumbled
8 ounces low fat cream cheese
1.5 cups fat-free chicken broth
1.5 cups vermouth (or any other dry wine)
1 can 98% fat free cream of mushroom soup
1/4 teaspoon black pepper
In a 4-quart or larger slow cooker, combine potatoes, onion and bacon. In large mixing bowl, combine cream cheese, chicken broth, cream of chicken soup and pepper, stirring until blended. Add soup mixture to slow cooker and stir to blend. Cover. Cook on low heat for 10 hours or high heat for 5 hours. Before serving, mash some of the potatoes to thicken the soup. Serve with a dollop of fat-free sour cream and chopped green onions or chives. Makes 8 servings.