I love this simple soup. Perfect for February with potatoes in season. I made it for super bowl Sunday and just had it in the slow cooker for everyone. Throw your being ingredients in the slow cooker, in four hours finish with remaining ingredients and serve. Easy peasy.
Soup and salad is always a great combo. Caesar Brussel Sprouts is perfect for a February combo
Ingredients
3 lbs russet potatoes
2 cups water
1/2 red onoion
2 tbsp chicken soup base
1 rind of manchago cheese
1 cup sour cream
1 cup shredded mexican blend cheese
salt and pepper to taste
4 oz prosciutto
Directions
Use a six-quart slow cooker set on low. Peel and cube potatoes. Place in the slow cooker and cover with water. Mince onion add with soup base and cheese rind. Stir and cook with lid on for four hours. Add cheese and sour cream. Stir and add salt and pepper to taste. Crisp prosciutto in oven under the broiler. Keep a close eye, and flip halfway through. Remove and give prosciutto a rough chop. Garnish bowls of soup with crisp prosciutto.