The other day I found a recipe on Pinterest for potato soup. I LOVE potatoes, as does my husband, so we had it for dinner last week!
I was really proud of myself - this is the first slow cooker recipe I've done since school started. I did all of the prep the night before, so all I had to do was toss everything in before I left for work (which only took all of 5 minutes!).
The recipe is from The Tidy Nest. I did modify it a bit.
(The recipe without the awesome pictures is found at the end...)
Ingredients:
6 cups cubed, peeled potatoes
3 cans chicken broth
2 cups onion, chopped (approx. 1 and a half onions)
1 cup celery, chopped (approx. 4 stalks)
1 cup carrots, thinly sliced (approx. 3 large carrots)
1/4 cup butter
2 t. salt
1/4 t. pepper
1 (12 oz.) can evaporated milk
3 t. dried parsley
- Slice up the celery and carrots. Don't slice them too thinly, they will lose their flavor! Chop up your onion.
- Cube those potatoes! I used about 20 tiny yellow potatoes. That's all I bought, and it happened to be EXACTLY the right amount, phew!
- These potatoes held their shape and consistency VERY well and have a creamy texture. I think Russet potatoes would break down a bit more, leaving you with a less broth-y soup (which is what I was thought would happen with these... Oh well, next time!).
- I stored the cubed potatoes in water overnight.
- My additions to the recipe to cook the entire time in the slow cooker:
5 large cloves of garlic |
TIME TO COOK!
Throw all of your ingredients in the slow cooker, including the 3 cans of chicken broth. Don't add the milk yet! |
- I cooked it on low heat for about 10 hours. I'm sure it didn't need that long, but I was at work all day :)
- About half an hour before serving, add the can of condensed milk. I also added a bunch of fresh kale at this time. It was a great fresh addition!
- Serve (with a fresh baguette perhaps?) and enjoy!
**What I would do differently next time:
- Next time I would like to try russet potatoes. I think I would like the broken down potato. The yellow potatoes are good if you want your leftovers to still be solid.
- I would also not use that particular sausage. It lost all of its flavor sitting in the slow cooker all day. I would prefer to get sausage in casing that I can uncase and cook up (ground beef style) and add at the half hour with the milk and kale.
Overall, (especially by my hubby's standards) this soup was a success, and I will try it again!
Thanks for reading :D
<3, kimchisgirl
P.S. Thanks again, The Tidy Nest, for a delicious, fairly simple meal!
*Recipe without the awesome pictures:
Ingredients:
6 cups cubed, peeled potatoes
3 cans chicken broth
2 cups onion, chopped (approx. 1 and a half onions)
1 cup celery, chopped (approx. 4 stalks)
1 cup carrots, thinly sliced (approx. 3 large carrots)
1/4 cup butter
2 t. salt
1/4 t. pepper
1 (12 oz.) can evaporated milk
3 t. dried parsley
6 cups cubed, peeled potatoes
3 cans chicken broth
2 cups onion, chopped (approx. 1 and a half onions)
1 cup celery, chopped (approx. 4 stalks)
1 cup carrots, thinly sliced (approx. 3 large carrots)
1/4 cup butter
2 t. salt
1/4 t. pepper
1 (12 oz.) can evaporated milk
3 t. dried parsley
- Slice up the celery and carrots. Don't slice them too thinly, they will lose their flavor! Chop up your onion.
- Cube those potatoes! I used about 20 tiny yellow potatoes. That's all I bought, and it happened to be EXACTLY the right amount, phew!
- These potatoes held their shape and consistency VERY well and have a creamy texture. I think Russet potatoes would break down a bit more, leaving you with a less broth-y soup (which is what I was thought would happen with these... Oh well, next time!).
- I stored the cubed potatoes in water overnight.
- My additions to the recipe to cook the entire time in the slow cooker:
- 5 large cloves of garlic
- A package of Hillshire Farm sausage
- Time to cook! Add the first 8 ingredients to the slow cooker (plus garlic and sausage if you please).
- Cook on low until veggies are tender (I cooked about 10 hours).
- About half an hour before serving, add the can of condensed milk. I also added a bunch of fresh kale at this time. It was a great fresh addition!
No comments:
Post a Comment