Tuesday, November 10, 2009

Super soup!

I've never made it a secret in this blog that I love my crockpot. Nothing better than throwing a bunch of stuff in it and hours later a great meal being all ready for you.

This time of the year I also love soup so when I came across this particular recipe for a crockpot soup I couldn't wait to make it! I am so glad I did, this came out delicious. The only thing I would suggest is using bigger than a 4.0 - 4.5 quart crockpot, I used mine and the soup came nearly to the top of it while cooking, and I feel this made the cook time longer than indicated in the recipe. Next time if I chose to do this full recipe again I would make it in my larger 5.5 quart crockpot instead. But, this was still delicious! I also made bread bowls as mentioned in the recipe. Nothing better than hearty soup & crusty bread!

Hearty Potato Soup
(from MyRecipes.com)

6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds)
2 medium onions, diced
2 carrots, thinly sliced
2 celery ribs, thinly sliced
2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 cups fat-free half-and-half
Italian Bread Bowls
Garnish: fresh celery leaves

Combine first 8 ingredients in a 4 1/2-quart slow cooker.

Cook, covered, at HIGH 3 hours or until vegetables are tender.

Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in Italian Bread Bowls, and garnish, if desired


Katy ~ said...

This would be a perfect weekend recipe when I don't want to babysit a recipe but still want something luxurious and delicious. Will have to save this one

Lorraine said...

I LOVE my crockpot too! I recently started making soup in mine, (usually cream of chicken), instead of the usual spaghetti sauce and chili and funeral/picnic bake beans. (No I don't pronounce it BAKED BEANS!) haw haw .