Monday, December 14, 2009

Crockpot Recipe: No Fuss Potato Soup

This recipe was given to me by my friend Patty. She made it for my son's baby shower. Loved it! Had to have the recipe. I made some changes as most of us do when we have a recipe. ;) Enjoy! Love to hear your experience and possibly alterations to the recipe.

No Fuss Potato Soup
6 c. diced, peeled potatoes (I used red potatoes and left the skins on...healthier, right?)
5 c. water (Or chicken broth minus the boullion cubes)
2 c. dried, minced onion (I used fresh.)
1/2 c. celery, chopped
1/2 c. carrots, chopped
1/4 c. margarine
3 chicken boullion cubes
12 oz. can of evaporated milk
8 oz. cheddar cheese, shredded (Subbed colby/jack)
1 T. chili powder (My added touch, optional)
salt, freshed cracked pepper/garlic blend to taste
dried parsley and chives (about 1 T.)

Combine all ingredients except for milk, parsley/chives and cheese in a slow cooker.

Cover and cook on HIGH for 7-8 hours or until veggies are tender. I did mine overnight on LOW, then cranked it up to HIGH for a couple of hours before serving. Probably would have done alright without the extra time on HIGH. (My friend used a programmable crockpot, so it would turn off after the 7-8 hours on HIGH.) The soup will seem VERY runny after the long cooking time. No worries! The cheese will thicken it up. Stir in milk, parsley/chives and cheese.

Serve with a crusty bread. Rosemary is my personal favorite. The more carbs the merrier!

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