Crock Pot Pot Roast

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3-4 lb beef roast
1 large onion, cut up
1 lb carrots, cut up
4-5 potatoes, cut up
1 cup beef broth
salt & pepper to taste

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Brown the roast on stove top.
Add vegetables to bottom of crock pot.
Lay roast on top of vegetables.
Pour broth on roast.
Salt & pepper to taste.
Cook on low for 8 hours.

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Zuppa Toscana Soup

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1lb ground Italian sausage
1 1/2 tsp crushed red pepper
1 large diced white onion
4 tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 chicken bouillon cubes
1 cup heavy cream
1 lb Russet potatoes
1 bunch of kale, torn into pieces

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Saute Italian sausage and red pepper in a large pot.
Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté onion, bacon and garlic over low-medium heat for about 15 mins.
Add bouillon and water to the pot and heat to boiling.
Add potatoes and cook until soft, about 1/2 hour.
Add the heavy cream and cook just till thoroughly heated.
Stir in sausage and kale, heat through and serve.
Makes 6-8 servings.

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Crock Pot Loaded Baked Potato Soup

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This is simply incredible!  Every time I have made it, it's a HUGE hit!

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6                   Large potatoes, peeled and cut into 1/2" cubes
1                   Large onion, chopped
1 qt              Chicken broth
3 cloves       Garlic, minced
1/4 c             Butter
2 1/2 tsp      Salt
1 tsp             Pepper

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1 c                Half & Half
1 c                Shredded sharp cheddar cheese
2 tblsp         Chopped fresh chives

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1 c                Sour cream
8 slices        Bacon, cooked and crumbled
                     Shredded sharp cheddar cheese

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Combine first seven ingredients in a large crock pot.
Cook on low for 8 hours or on high for 4 hours.
Mash the mixture to coarsely chop the potatoes.
Stir in the cream, cheese and chives.
Top with sour cream, bacon crumbles and cheese.

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