The title of this recipe caught our attention recently. We’re betting it’s a family tradition to have this tasty soup after a frosty day of playing in the snow. Or maybe the recipe title comes from the potatoes floating in the slow cooker. They look a lot like snowmobile tracks to us.
Wherever the name came from, this very hearty soup is just what you want when you come in from the cold. It’s thick enough to be called a stew – add a little more milk if you want it to be soupier.
Fix-It and Forget It Lightly, Revised and Updated, page 166
Makes: 6 servings
Prep. Time: 20 minutes
Cooking Time: 3-4 hours
Ideal slow-cooker size: 4- to 6- qt.
1/3 lb. 95% lean ground beef
1 small onion, chopped
5 large potatoes, julienned, skins on
16-oz. can low-sodium, low-fat cream of mushroom soup
1 soup can fat-free milk
1 lb. shredded fat-free cheddar cheese
¾ tsp. salt
¼ tsp. pepper
1. Brown beef in skillet. Stir frequently to break up clumps. When meat is no longer pink, drain and place in slow cooker.
2. Sauté onion in drippings in skillet until softened.
3. Stir onions, potatoes, soup, milk, cheese, salt, and pepper into meat in slow cooker.
4. Cover. Cook on high 3-4 hours, or until potatoes are as soft as you like them.