Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary
I am always intrigued to hear of the creations my friends come up with in the kitchen. When someone tells me that they have a favorite recipe, I rarely hesitate to ask for details, and when I am lucky, they share the recipe with me.
Recently a kind friend offered the recipe for her potato soup. This soup is filled with flavor, from the bacon and sharp cheddar cheese to the hoppy beer.
Plus, it’s made in the crockpot! Who doesn’t love the ease of these meals during the fall and winter months? Place everything into the crockpot in the morning and with minimal prep and little attention you have a filling and hearty potato soup ready at the end of a busy day.
I followed my friend’s recipe with one tiny adjustment. Rather than the bacon bits she suggests, I used some already cooked and crumbled bacon I had in my fridge.
It was left over from a breakfast bake I had made the previous morning and ended up being a great addition to this soup. However, if bacon bits are on hand at your house, I can see how they’d be a tasty and easy part of the recipe.
Happy fall everyone and enjoy!
