Jan 5 2011

Slow Cooker Potato Soup

Potato Soup

I like this one because it involves my slow cooker. Slow cookers are great for the winter. You throw your ingredients in the pot in the morning and you have a healthy, hot meal ready for you at the end of the day.

I puree it before serving so it has a great creamy, rich texture without any cream or fat.

I got this recipe from ‘The Quick Fix Vegetarian.’

INGREDIENTS

2 Tbs. extra-virgin olive oil

1 cup chopped celery

2-3 cloves garlic, minced

2 lbs Yukon gold potatoes, diced

4 cups vegetable broth

2 cups water

Salt and pepper to taste

DIRECTIONS

  1. Heat the oil in a skillet and add celery, and garlic, cover for about 5 minutes. Sometimes I add some chopped onions and salt and pepper.
  2. Put the vegetables into the slow cooker, add the potatoes, broth, water, salt and pepper to taste and cook for 6-8 hours.
  3. I then put it all in a blender (usually in 2-3 batches) and puree it into a thick soup. I also usually add a little more salt and pepper before I blend it.

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