Two Recent Slow-Cooker HITS!

"Baked" Potato Soup
Southern Living

Prep: 21 min.
Cook: 4 hrs. or 8 hrs.

6 large russet potatoes, peeled & cut into 1/2" cubes (about 3 3/4 lbs.)
1 lg. onion, chopped (about 1 1/2 c.)
3 (14 oz.) cans chicken broth with roasted garlic
1/4 c. butter
2 1/2 t. salt
1 1/4 t. freshly ground pepper
Combine in 5-qt. slow cooker.
Cover; cook on HIGH 4 hrs. or on LOW 8 hrs., or until potato is tender.
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.

1 c. whipping cream or half-and-half*
1 c. (4 oz.) sharp Cheddar cheese, shredded*
3 T. chopped fresh chives
Stir into soup in slow-cooker.

1 (8 oz.) container sour cream* (opt.)
4 bacon slices, cooked and crumbled
Shredded Cheddar cheese*
Top each serving with a dollop of sour cream, if desired.
Sprinkle with bacon and Cheddar cheese before serving.
Makes 12 cups.

* NOTE: To reduce the fat in this soup, use fat-free half-and-half along with reduced-fat cheese and sour cream.



Open-Faced Meatball Sandwiches
Southern Living

Prep: 5 min.
Cook: 6 hrs.

24* frozen cooked Italian-style meatballs, thawed (We tested with Mama Mia.)
1 (26 oz.) jar super chunky mushroom pasta sauce (We tested with Ragu Chunky Garden.)
1 (15 oz.) can Italian-style** tomato sauce (We tested with Hunt's Family Favorites.)
1 (5.5 oz.) can spicy tomato juice (We tested with V8.)
Combine in a 3-quart slow-cooker. [I used our 5-quart slow-cooker.]
Cover; cook on HIGH 1 hr.
Reduce heat to LOW; cook 4 1/2 - 5 hrs. 'til slightly thickened.

6 - 6" hoagie rolls, split but not cut through, and toasted
1 1/2 c. (6 oz.) shredded mozzarella cheese
Spoon meatball mixture evenly into rolls.
Sprinkle with cheese.
Makes 6 servings.

"Meatball Matters" This recipe can double as an appetizer without the bread -- just have some toothpicks on hand, and serve the meatballs straight from the cooker.

* The amount of sauce this recipe makes could easily make as many as 9 sandwiches: use 36 meatballs instead of 24. I used the [absolutely delicious] leftover sauce with some spaghetti noodles for a lunch!

** I couldn't find "Italian-style" tomato sauce so with about one hour left of cooking time, I stirred in a home-concocted "Italian" spice blend ... touch of red pepper, and then increasing amounts as follows: black pepper, salt, sage, marjoram, onion powder, garlic powder, parsley, basil, and oregano.