Wednesday, September 4, 2013

Crockpot Potato Soup

It may be hot as you know what in the state of Florida, but that did not stop me from trying this crock pot potato soup.  

I love me some potato soup.  This one isn't full of fattening cream, either.  So there is a plus.  I'm trying to cut down on carbs, big time.  But I had this big ol' ten pound bag of baking potatoes that I could not let go to waste.  I hate wasting food, and unfortunately, my family and I waste a lot.  That's going to change!  

So, I made a big batch and froze what we did not eat for a later dinner.  

Original recipe can be found budget bytes

It super simple.

Crock pot Potato Soup

3lbs baking potatoes (any potatoes,really)
6 c. chicken stock
1 onion, chopped
2 celery stalks, chopped
1 clove garlic, minced
2 c. milk ( I use 2 %)
1/4 c. flour
black pepper

Cut up your potatoes (after you've scrubbed them good, you can peel if you'd like, I like the skins, so I left them on).  Add your chopped celery, onion, garlic, black pepper and chicken broth.  Cook on high 8 hours.  I think mine actually cooked for 6.  

Whisk your flour in your 2 cups of milk and add to soup.  Stir and let sit for 30 minutes, it will thicken. Then mash with potato masher, blender or immersion blender.  Add salt to taste.  Those immersion blenders are the best!  

All done!  Top with your favorite potato toppings!  I used cheese, bacon bits and a dab of sour cream.  

Easy Peasy! 


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