A guest post from Holly:
I woke up this morning with a sick child. Not horribly sick, but under the weather enough to stay home from school — so — oh darn, I had to stay home too. It was a nice day out, very typical October day, and all I could think about was potato soup. And I don’t typically cook, nor have I ever made soup. But today I decided to, and it was delicious! I used the slow cooker and added carrots from Brewers Organics, to give it that extra bit of flavor and vitamins. Yummm!
Creamy Potato Soup
–1 pound brown potatoes (I used more – about 8 small/medium)
–1 medium yellow onion, chopped
–4 green onions, chopped
–4 medium carrots, sliced
–5 cups broth (chicken or vegetable)
–1/2 tsp thyme
–1/4 tsp black pepper
–2 cloves chopped garlic
–1 cup ½ and ½ (optional) – don’t add until cooking is complete
Peel the potatoes and chop everything up and toss it in with the broth and the spices.
Cover and cook in slow cooker on low for 7-9 hours, or on high for about 4.
When the potatoes and onion are fully cooked and soft, use an immersible blender to soupify.
If you don’t have an immersible blender, blend in small batches CAREFULLY in your traditional blender.
Add ½ and ½ if desired.
Results: a light, creamy soup perfect for a starter course – delicious and incredibly easy, thanks to the slow cooker!