Tuesday, October 19, 2010

Thick and Creamy Crockpot Potato Soup

Yes, I have been irresponsible in keeping up with this blog, however, I haven't been cooking a lot of new foods either. With Fall officially here though, I was dying to whip out my crockpot and try my hand at some real creamy potato soup. This did not disappoint me at all. YUM!

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!

1 comment:

Lori said...

I love anything you can use a crockpot for!! :)