Potato Soup

I was in a bit of a “tizzy” this afternoon trying to figure out something for dinner. On our busy day – Wednesday – we typically do a crock pot recipe… it was 1:30 and I hadn’t started anything. I called Ian and asked him for help… any ideas? We had been discussing trying to do potato soup, but I hadn’t found a recipe in any of the trusted cookbooks we have at home. He did a quick search and sent me a link to one that only took 3 hours! Perfect! The kids and I got busy preparing the soup – Jonas peeling potatoes, Elliot waiting anxiously to help with carrots, Evelyn assisting mommy with onions and other prep items…. The recipe was easy and was an absolute hit with everyone! We were all pleased!

I decided to share the recipe here (and the story behind it). Bon App├ętit!

Ingredients:

* 6 potatoes, peeled and diced
* 1 cup chopped onion
* 2 carrots, thinly sliced
* 2 ribs celery, thinly sliced
* 4 cups chicken broth
* 1/2 teaspoon dried basil
* 1 teaspoon dried parsley flakes
* 1 teaspoon salt, or to taste
* 1/2 teaspoon pepper
* 1/4 cup all-purpose flour
* 1 1/4 cups cream or half-and-half
* real bacon bits, optional

Preparation:
Combine first potatoes, chopped onion, carrots, celery, chicken broth, basil, parsley, salt, and pepper in a slow cooker.

Cover and cook on HIGH for 3 hours, or until vegetables are tender.

Stir together flour and cream or half-and-half; stir into soup. Cover and cook 30 minutes longer or until hot. If desired, sprinkle bacon bits over each serving. (We didn’t have bacon bits, but we did add some shredded sharp cheddar cheese!)
Makes about 2 quarts

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