|Clair Buys/BYU Magazine|
So it's starting to be spring and soup season is about over, but add this recipe to try someday when it's cold because it is delicious! This is a recipe from my family cookbook and I just adapted it to the slow cooker. It turned out great. I brought it to a church dinner and it was completely gone, so I'm thinking that means it was good. It is very creamy and rich. If you wanted to make it a bit healthier, you could leave out the half and half and put skim milk or evaporated milk in. I've tried that before and it has turned out fine...just not as rich and fattening. I give this recipe 5 stars.