We got a slow cooker for Christmas this past year, and when I say “we,” I mostly mean me. To be clear, obviously I’m the only one that actually uses it, but both Greg and I definitely reaps it’s numerous benefits. I think “we” mostly wanted one because my Mom, who is amazing (Happy Mothers Day!), makes the most amazing ribs in the slow cooker and I wanted to be able to make them just as good as she does. A recipe I will definitely be posting one of these days.
A slow cooker is great because most recipe are super quick to make, do not result in a crazy amount of dishes, and dinner is done when you walk in the front door for the day. Which is exactly why I brought it out this week, and am only getting around to sharing the recipe with you today, when I had made it on Thursday. It was just one of those weeks where everything is happening all at once and when you get home at the end of the day, dinner was the last thing you wanted to worry about. Slow cooker potato soup, perfect.
Potato and Vegetable Soup
Adapted from Cooking Light Slow Cooker
4 cups of baking potato, peeled and cubed
1/2 an onion, chopped
1 cup of thinly sliced celery
1 cup of thinly sliced carrot
1 tbsp of butter, cut into small pieces
1 1/4 tsp of salt
1/2 tsp of black pepper
2 cups of chicken stock (you can also use vegetable stock)
3 garlic cloves, minced
1/4 cup of flour
1 1/2 cups of milk
A sprinkling of grated cheddar cheese for each bowl of soup
Fresh ground pepper (optional)
Spray inside of slow cooker with a non-stick spray. Place the potato through garlic ingredients in the slow cooker and stir well. Cover and cook on low for 6-7 hours. Remove lid and increase heat to high. Put the flour in a medium sized bowl and add the milk, stirring with a whisk until no lump are visible. Stir into the soup and cook uncovered for about 25 minutes or until thick. Stir frequently. When soup has been served into bowls sprinkle with cheese and freshly ground pepper if desired.