New England weather is always something you’ll hear people complaining about… it’s either too cold, too hot, too snowy, not snowy enough, too rainy… blah blah.
We New Englanders are never happy with the weather… it’s never just right.
When the rest of the US was enjoying their late spring day of sunshine and grilling outside last week. I was stuck in the house with some cold rainy days. I was also sick.
I had a little bit of a predicament…
I was cold and sick… so I wanted soup and something hearty that would stick to my bones.
But because it’s late spring… I also wanted some BBQ… but with the rain and my cold I wasn’t going outside to cook!
6 large potatoes peeled and cut into 1 inch cubes
1 cup diced onions
4 cups chicken or vegetable stock
2 tbs minced garlic
1 tbs BBQ seasoning ( I used this Sticky Sweet BBQ Dry Rub from Mystic Blue Spice)
1/4 cup BBQ sauce
1 cup of heavy cream
1 cup of sour cream
1 cup of extra sharp cheddar cheese
8 slices of bacon cooked crispy and crumbled
In your slow cooker add your potatoes, onions, stock, garlic, BBQ seasoning, BBQ sauce. Cook on high for about 4-5 hour or low for 6-8 hours.
Mix in heavy cream cheddar cheese.