Eat of the Week: Another Sunday Crockpot Favorite

Boston loves playing with my kitchen utensils. 

I usually have two main requirements for something to be one of my "Eat of the Week" recipes. 1.) It has to be easy to make, and 2.) It has to taste good without the help of a pound of butter or sugar. :) This potato soup makes the cut in both areas, so I will share it with you all!

I love Crockpots. Here's the recipe:

Red potatoes, cubed. (You can use as many as you want. I usually use around 5-7 depending on the size.)

2 cans of corn with juice

3-4 C. chicken broth

1 pint fat free half and half

Salt+pepper to taste

Parsley (as much as you want)

Crushed red pepper to taste

Your choice of meat (I usually use lunch meat ham or turkey when I need to use it up.)

Top with shredded cheese if desired

(It's also good with a can of cream of mushroom or chicken mixed in, but I leave that out since it's not gluten free.)

Cut up potatoes, put in crockpot. Add chicken broth, corn with juice, meat of choice, and cream of chicken soup if desired. Sprinkle desired amount of pepper, salt, and parsley. Cook on low 6-8 hours. Just before serving mix in the half and half. Top with crushed red pepper and cheese.

I got the idea for this recipe from my friend's blog and made a few changes to it. Scott gets the credit for the crushed red pepper though. We love this recipe so much it even tastes good to us in the dead of summer. It will be the perfect comfort food come winter too!

What's one of your favorite comfort foods?

I'm not sure if fro yo counts as a comfort food, but if it does then that's my favorite right now. Although the gluten-free pizza from Little Aussie bakery is right up there too.