I love, love, love potato soup! I always have. I remember making it once as a teenager; it was delicious. This, unfortunately, is not that recipe. I found this recipe at Recipe Shoebox. I made a few minor changes and modified it to a slow cooker.
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- 4 large potatoes
- 5 1/2 cups water
- 6 chicken bouillon cubes
- 1/4 c dried, minced onions
- 9 baby carrots, chopped
- 3 celery stalks, chopped
- 1 T parsley
- 1 T coarse Kosher salt
- 1 1/2 tsp minced garlic
- 1 1/2 cups milk
- 1/3 cup butter, softened
- 2/3 cup whole wheat flour
Directions:
Peel and prep potatoes. I've made this soup with diced potatoes. Jeff has complained about the potato chunks being too big, so this time, I prepped the potatoes julienne-style using my Pro Chopper Plus that I got for my birthday last year. I love this little kitchen gadget!
Anyway, combine all but the last three ingredients in a slow cooker. Cook on low for 4-6 hours or until veggies are tender.
Stir in milk.
Prepare a roux with the butter and flour. Add a bit of the hot liquid from the soup. Stir until thick and smooth.
Add roux mixture to the crockpot, while stirring briskly.
Cook for an additional 30 - 45 minutes.
I just found this in my drafts. Seems all ready to go except for a picture of the actual soup. So my apologies, but I'll just post this now and maybe next time I make it, I'll update this post.
I just found this in my drafts. Seems all ready to go except for a picture of the actual soup. So my apologies, but I'll just post this now and maybe next time I make it, I'll update this post.
