SOUPER SATURDAY

Today's recipe is perfect for a cold winter day. I love potatoes in       any shape or form, especially loaded baked potatoes. Potato soup can be very heavy on cream but this recipe is a tad lighter using mashed potatoes themselves to thicken it. It can be made vegetarian by using vegetable broth and omitting the bacon.The best part of the recipe is that it goes in the crockpot.

SLOW COOKER LOADED BAKED POTATO SOUP
5 slices bacon, cut into 1 inch pieces
3 garlic cloves, minced
1 large onion, minced
1 tsp. fresh thyme or 1/2 tsp. dried thyme
2 tbsp. all-purpose flour
5 cups low-sodium chicken broth
3 lbs. russet potatoes, peeled and cut into 1/2 inch chunks
1 1/2 c. sharp cheddar cheese, shredded
1/2 c. heavy cream
1/4 c. whole milk (I will probably use skim)
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
green onions, for serving
sour cream, for serving (I will use fat-free)
additional sharp cheddar cheese, shredded, for serving
In a large skillet, cook bacon over medium heat until crisp. Transfer cooked bacon to paper towel- lined plate and set aside. Keep 3 tbsp. of bacon fat and discard the rest. You'll want to keep all that burnt little bits in the pan. They will provide onions with a lot of flavor.
Heat skillet with 3 tbsp. of bacon fat over medium heat. Add minced garlic and cook for 15-20 seconds until fragrant. Add onions and thyme. Cook until onions have softened.
Add flour and stir to combine. Cook for about one minute and then slowly add 1 cup of the chicken broth. Stir to combine. Transfer onion mixture (including all the browned bacon bits from pan) into a slow cooker pot.
Add cut potatoes into the pot, followed by remaining 4 cups chicken broth. Cover slow cooker with lid and set to cook for 4-5 hours on low.
Keep slow cooker on "keep warm" setting. Once potatoes are soft and tender, scoop out 3 cups of potato from slow cooker. Place in a large bowl and mash with a fork. Add milk and cream. Stir to combine. Return mixture to slow cooker.
Add shredded cheese to slow cooker and stir to distribute. Cover slow cooker and let sit for 5 minutes until cheese has melted. Season with 1 1/2 tsp. salt and 1/2 tsp. pepper. Sample and season to taste. Serve with green onions, crumbled bacon, additional cheese, sour cream and other toppings you enjoy with a baked potato.

FRIDAY'S FAMILY FAVORITE

Cold winter weather just calls for warm comfort foods. Today's recipe is from TASTE OF HOME. The flaky crust and creamy filling is sure to warm you up.

CHICKEN POT PIE
2 c. diced potatoes
1 3/4 c. sliced carrots
1 c. butter, cubed
1 c. all-purpose flour
1 3/4 tsp. salt
1 tsp. dried thyme
3/4 tsp. pepper
3 c. chicken broth
1 1/2 c. milk
4 cups cubed cooked chicken
1 c. frozen peas
1 c. frozen corn
2 pkg. refrigerated pie crust

Preheat oven to 425. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas, corn and potato mixture; remove from heat.

Unroll a pastry sheet into each of 2 9 inch pie plates; trim pastry even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in top.

Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.