Potato Soup (crockpot option too!)
I really struggle finding vegetarian crock-pot ideas. The crock-pot comes in handy for us too! So, I decided to make my own. I have made this several times now with homemade bread and salad. Turned out great every time and every family member enjoyed it. The little
This recipe makes about 10 hearty cups. Don’t let the cream and butter deter you. When you are stretching this across 10 cups, it is really minimal and it makes the soup creamy and full of flavor.
5-6 med to large potatoes pealed and cubed
4 celery stalks-chopped
4 garlic cloves -diced
1 large onion -diced
2 tablespoons of butter
2 tsp of dried parsley
S&P to taste
3 cups of Vegetable Broth (or non-vegetarians can use Chicken Broth)
* You can substitute 3 cups of water and 3 vegetable bouillon cubes (or chicken flavored)
1/2 cup of half and half
1/4 cup of all purpose flour *add more to reach desired thickness
Cheddar cheese for top of soup when serving. I shredded about 1 cup for dinner.
I used a crock-pot for this. I dumped everything in from 1-10. I set the crock-pot on high and let it cook for about 3.5 hours. I added the half and half and flour the last hour. Stirred well to thicken soup. Add additional salt and pepper if necessary. Serve with shredded cheddar cheese.
You can also put this in the crock-pot on low to cook throughout the day (about 6 hours. ) Add the flour and milk when you get home. Stir thoroughly.
-Or make it all at once on the stove top. Same concept add 1-10. cook until carrots and potato are soft. Add cream and flour at the end to thicken for about last 10 min.