Here is a hearty, homey soup to serve a cold, hungry crowd.
Imagine a snowy day. (Since we’re enjoying spring-like temperatures here in Lancaster right now, it’s a little hard for us to imagine snow!) The kids are all off school. The neighbors are over for a sledding party, and you can hear the whole crowd in the mudroom, dropping snowy clothes and boots everywhere. You know they’re all going to barge through the door and demand to be fed…
With a little pre-planning, you can meet this challenge when it comes.
Imagine yourself ladling out bowls of steaming potato soup that you’ve had simmering in the slow cooker since breakfast. Imagine glowing faces and grateful smiles. Imagine being the neighborhood’s favorite mom or dad. Smile.
Fix-It and Forget-It Christmas Cookbook, page 42
Makes 6-8 servings
Prep. Time: 30 minutes
Cooking Time: 3 ¼-3 ½ hours
Ideal slow cooker size: 4-qt.
3 cups chopped potatoes, peeled or unpeeled
1 cup water
½ cup chopped celery
½ cup chopped carrots
¼ cup chopped onions
2 cubes chicken, or vegetable, bouillon
1 tsp. parsley
½ tsp. salt
¼ tsp. pepper
1 ½ cups milk
2 Tbsp. flour
½ lb. cheese, your choice, shredded
1. Combine potatoes, water, celery, carrots, onion, bouillon, parsley, salt, and pepper in slow cooker.
2. Cover. Cook on High 3 hours, or until vegetables are tender.
3. In a jar with a tight-fitting lid, add milk to flour. Cover tightly and shake until flour dissolves in milk. When smooth, add mixture to vegetables in cooker. Stir well.
4. Cover. Cook on High another 15-30 minutes, or until soup is thickened and smooth. Stir occasionally to prevent lumps from forming. Add cheese. Stir until melted.