Tuesday, October 19, 2010
Thick and Creamy Crockpot Potato Soup
1 1/2 cups diced green onions
1 tbsp. olive oil
2 cups milk
2 cups heavy whipping cream
3 tbsp all purpose unbleached wheat flour
1 1/2 lb new potatoes, peeled and diced
1 cup reduced sodium chicken broth
3 cups reduced sodium vegetable broth
4 small chicken boullion cubes
12 oz. pecorino romano cheese, shredded
1/2 tsp pepper
1/4 tsp salt
1/4 tsp oregano
1/4 tsp Tony Chachere's Magic Seasoning (optional)
dash of Mrs. Dash Original Seasoning (optional)
1. Peel and dice potatoes and place on bottom of crockpot. Add green onions, oil, broth, milk, sprinkle seasonings on top and blend. Set crockpot on high for 6 hours.
2. After 2 hours, add bouillon and 1/2 of the cheese. Blend well.
3. After 5 hours, add cream. Blend with a mixer on high setting for 2 minutes.
4. When timer goes off, add remaining cheese and blend with mixer on high until well blended and potatoes are mushy. Soup should be thick.
*If it's too thick for your taste, add milk until its at the desired consistency.
Note: I use a 6 qt crockpot. If you are using a smaller one, adjust the recipe as needed.
Whip up a grilled cheese on the side, and enjoy!
Posted by The Drama Mama