Thursday, May 17, 2012

In the Kitchen with Jason: Creamy Potato Soup

If you can make something way ahead of time and not have to think about it until it is almost time to eat, that recipe is a winner for me. If that something is a cheesy potato-y soup, then you have a double winner. The recipe originally appeared in the Fix it and Forget it Christmas cookbook and is very good. After we added extra veggies and water and reduced the amount of cheese, our only complaint is that the unaltered recipe states it makes 6 to 8 servings, but we got closer to 4. That may be because we are little piggies though so you will have to judge for yourself when making this.

Ingredients
  • 3 cups chopped potatoes, unpeeled
    • This is about 3 medium russet potatoes.
  • 1 1/4 cup water
  • 1 cup chopped carrots
    • This is about 2 medium carrots.
  • 1 cup chopped celery
    • This is about 2 large stalks of celery.
  • 1/4 cup chopped onion
    • This is about 1/2 of a medium onion.
  • 2 cubes chicken bouillon
  • 1 tsp parsley
  • 1/2 tsp pepper
  • 1 1/2 cups milk
  • 2 Tbsp flour
  • 1 cup shredded cheddar cheese
    • This would be about 1/4 lbs of cheese.
Directions
  • Mix first 8 ingredients in a crock pot.
  • Cover and cook on high for 3 hours.
  • In a water tight container that can be shaken (I used a 1/2 quart mason jar), mix milk and flour.
  • Shake like the dickens, then add to the crock pot.
  • Cover and cook on high for 30 minutes.
  • Add the cheese and stir until melted.
Please enjoy!

-Chef Jason

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