Mick Telkamp

Mick Telkamp

potato soup
A savory, stick-to-your-bones winter treat: potato soup.

At the end of a long day, sometimes the last thing one wants to do is spend time in the kitchen preparing dinner. Perhaps this explains the popularity of slow cooker recipes. Pot roast, chili, chicken or chops, all do well in the slow cooker. We even use ours for making applesauce or good ol’ North Carolina pulled pork. On these long winter days though, a hearty soup is what’s on the menu. Chop, drop and go. Coming home to the smell of this simple dish in the air makes it easy to leave the hustle and bustle of the day behind without turning to the microwave oven or pizza delivery to feed the family.

Slow cooking quick tip: A big part of the appeal of slow cooker meals is that your meal will cook merrily away with little or no attention. Resist the temptation to peek under the lid throughout the day. No stirring is necessary and every time the lid comes off, the loss of heat will add 15 or 20 minutes to cooking time.


Slow Cooker Potato Soup

4 lbs. potatoes, peeled and cubed
1 cup chopped onions
1 cup celery, chopped
1 cup carrots, chopped
1/2 teaspoons pepper
1/2 teaspoon paprika
1 teaspoon salt
4 cup chicken or veg broth
2 cup water
1/4 cup  parsley, chopped
1 cup whole milk
1/2 cup flour
bacon, crumbled (optional)
cheddar cheese, grated (optional)

Place potatoes, onions, celery, carrots, pepper, paprika, salt, broth and water in slow cooker and set on low for 6-8 hours.

30 minutes before serving, stir in parsley, milk and flour until no lumps remain and cover until thickened to serve.

Garnish with bacon and cheese, if desired.

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