Ingredients
Prep
- 3 gold potatoes
- 2 zucchini
- 2 T butter
- 1/4 C real bacon bits
- 1 C frozen chopped onion pepper celery blend
- 1 C frozen chopped carrots
- 2 T minced garlic
- 1 T dried parsley flakes
- 1/2 t dried thyme
- 1 bay leaf
- 4 C frozen corn
- salt and pepper to taste
On Cooking Day
- 4 C chicken broth
- 1 C half and half or dairy free creamer
- 10 C salad greens
Instructions
To Assemble
- Chop potatoes and zucchini into small bite size pieces and add to large zipper bag.
- Add remaining ingredients to bag. Zip and shake to mix.
To Cook
- Pour vegetable mixture into slow cooker along with broth and cook on low for 6 hours.
- Blend half the soup in a blender and return to slow cooker along with half and half. Warm 20 minutes on high before serving.
- Serve with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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