Introduction: Idaho Cowboy Crockpot Soup
I'm originally from Idaho, so there are two things that I absolutely love, BBQ sauce and potatoes. I love putting BBQ sauce on everything! I'm not much of a soup chef but when I told my husband that there was a soup contest on Instructables, he said he wouldn't mind me attempting to create something. With my home roots and personal loves in mind, this is how the soup came to be. Not to mention I had meatballs in the fridge that I needed to use :)
6 Large Potatoes
1 Medium Onion
1 Container of Chicken Stock (26 oz)
2 Tablespoon Garlic Powder
1/4 Cup BBQ sauce plus BBQ sauce to cover your meatballs
1 Cup Heavy Whipping Cream
1 Cup Sour Cream
2 Cups shredded chedder cheese
1 lb of meatballs (use you favorite recipe or frozen meatballs) covered in BBQ sauce
A cowboy hat and belt to give you inspiration
A stuffed Spuddy Buddy to cheer you on
Step 1: Making Soup
Peel, and cut your potatoes into 1 inch cubes
Dice up your onion
Place potatoes, onion, chicken stock, garlic powder, and 1/4 cup BBQ sauce into your crockpot.
Cook in your crockpot for 4-5 hours on high or 6-8 hours on low
When cooked, mix in your heavy whipping cream, and chedder cheese.
Step 2: Finishing Soup
Once the soup is cooked, place it on warm and prepare your meatballs.
I used frozen meatballs, so I placed them in a pan, and cooked them in the oven 350 degrees for 20 minutes.
Take them out and add your BBQ sauce to cover them
Dish up the soup into the bowls and add a dollop of sour cream, a few meatballs, and sprinkle some cheese on top.