Monthly Archives: May 2014

Mary Beth’s Harvest Chicken Soup

3 Yukon Gold potatoes peeled cut in to 1/2 inch cubes
3 14oz cans chicken broth
1/2 cup carrots, peeled, chopped
1 1/2 tsp sea salt
1/2 tsp freshly ground black pepper, organic
2 cooked chicken breasts (I only use Springer Mountain Farms) chopped

1 tsp butter
1/2 cup celery, chopped
1/2 medium onion, chopped
3 garlic cloves, crushed

1 cup shredded sharp cheddar cheese
1 cup half n half

1. combine first 6 ingredients in 5 qt crockpot
2. sautee garlic, onion, celery, in butter, add to crockpot
3. cook high for 4 hours in crockpot, or on low for 8 hours
4. mash mixture until potatoes are coarsely chopped and soup is slightly thickened, stir in half and half and cheese, serve.