What’s for Dinner: No-Fuss Potato Soup

whatsfordinnersmall.gifAnother crock-pot recipe. It’s just so easy to get dinner ready when all you have to do is dump some stuff in the slow cooker and let it simmer all day. This No-Fuss Potato Soup also happens to be the best potato soup recipe I’ve found so far. It really tastes great and is a hearty, filling soup. Wonderful for a cold day. (Yes, it’s still cold here.)

No-Fuss Potato Soup Recipe

6 cups peeled diced potatoes

5 cups water

2 cups diced onions

1/2 cup diced celery

1/2 cup chopped carrots

1/4 cup light, soft-tub margarine

4 tsp. sodium-free vegetable bouillon powder

1 tsp. salt

1/4 tsp. pepper

12 oz. can fat-free evaporated milk

3 tbs. chopped parsley

8 oz. low-fat cheddar cheese, shredded

Combine all ingredients except milk, parsley, and cheese in slow cooker. Cover and cook on high 7 to 8 hours or until vegetables are tender. Stir in milk and parsley. Stir in cheese until melted. Heat thoroughly.

So easy. Just a little chopping and you’ve got soup. I used my Pampered Chef Food Chopper to finely chop the celery and onion. My husband eats those veggies only if they are unidentifiable. I skipped the parsley because I am not a big fan. I’m afraid I just used regular evaporated milk, cheese and margarine, because I didn’t have the light, fat-free versions on hand.

 I couldn’t find any vegetable bullion at the store, but I did have a jar of Vegemite in the fridge thanks to my sister-in-law who lives in Australia. So I added about a tsp of that. It’s definitely not sodium-free and it’s pretty potent, so I was afraid to add much. By they way, I don’t believe it actually has any vegetables in it.

After I stirred in the cheese, I tasted the finished product and added about a tbs of salt even though the recipe didn’t call for it. That seemed to really bring out the flavor of the soup.

Either my crock-pot gets way hotter than most or the cooking time was off. The veggies were ready after about five hours. I had to put it on the keep warm setting until we were ready to eat. Next time I think I’ll try cooking it on the low setting.

This made a big batch so there we lots of leftovers. I had it for lunch today, and it’s one of those dishes that tastes even better after a night in the fridge.

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