We have an appointment Thursday Dec.21 at Dana Farber with a new Doctor. He is an expert in this type of cancer, (see older post)

Justin will have a host of test to take and then we will wait. It will be a long day, his last appointment scheduled for the day is 5:00 pm and then the 3 hour ride back to his home....

Give thanks to the LORD, for he is good,

his mercy endures forever.

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Recipes from a Monastery Kitchen

SISTERS OF THE COMMUNITY OF JESUS

SLOW COOKER LOADED POTATO SOUP

Slow Cooker Loaded Potato Soup

SERVINGS 8servings CHANGE SERVING SIZE  servings

COOK TIME 8hrs

PREP TIME 25mins

READY IN 8 hrs25 mins

INGREDIENTS

• 10 slices cooked bacon diced (more for garnish if desired)
• 3 1/2 cups chicken broth
• 2 1/2 lbs yukon gold potatoes peeled and diced
• 1 medium yellow onion diced
• 6  garlic clove(s) minced
• 1/4 cup chopped fresh parsley
• 1/2 stick butter (4 Tbsp)
• 1/3 cup all-purpose flour can substitute gluten free flour
• 1 1/2 cup 1/2 and 1/2 or heavy cream
• 2 cups sharp cheddar cheese shredded
• 1/2 cup sour cream
• 1 Tbsp kosher salt
• 1/2 - 3/4 tsp pepper

INSTRUCTIONS

1. Add diced potatoes, diced onion, minced garlic,​ ​10 slices of chopped cooked bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.
2. Once the soup has cooked, make the béchamel sauce. Add butter to a medium saucepan over medium heat and melt, whisk in the flour until completely combined and gradually add in the half and half or heavy cream (or milk, whatever you prefer). Whisk until smooth. Over low heat, let the mixture cook until it starts to simmer, stirring occasionally.
3. Immediately add the​ béchamel ​to the slow cooker and stir to combine.
4. Using a potato masher, mash about 3/4 of the potatoes​ until you reach the desired consistency for your soup.​​​
5. Stir in ​2 cups ​shredded cheddar cheese and ​1/2 cup ​sour cream. Stir well, until fully combined and creamy. Taste for seasoning, ad​just​ salt and pepper to taste. ​If you want to thin the soup a bit, you can add more milk, cream or chicken broth. ​Continue cooking the soup on low for 30 minutes or on high for 15 minutes.​ Serve warm with the toppings of your choice. ​

O​ptional ​T​oppings:​ chopped scallions or chives, shredded cheddar cheese​, sour cream and ​bacon

Recipe from http://monasterykitchen.org/

~God Bless you all, I am praying for all of you~

+JMJ+ Pray for J.J.

~Tina