Potato Soup at last!
Lots of diced or sliced potatoes, skins on: russet or yukon gold
(I use about 2 potatoes per person, or 8-10 total)
6 cups chicken broth or stock
1/4 cup diced onion
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon turmeric
Place all ingredients in crockpot. Cook on high for 4-6 hours on high or 8-10 on low. When potatoes are soft, mash them with a fork or use an immersion blender. Leave some small chunks for texture. Add 1/4 cup potato buds to thicken. Let cook on high for another hour, then serve with grated cheese.
Optional:
Add 2 tablespoons chives, fresh or frozen
Cook 4-6 slices of bacon, crumble and add to soup with potato buds.
Add 1 cup diced ham with potato buds.
I haven't tried this as a chowder base. It could work with more vegetables added. Mmm...now there's an idea!
Labels: kitchen stories
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5 Comments:
This recipe looks good! It might just rival my mother-in-law's potato soup (which I will never live up to no matter how hard I try).
I am a huge fan of bacon and LOVE it in potato soup. YUM.
Yum, this looks great! I may have to try this soon.
That looks easy enough for me! What are potato buds?
Sounds like a great soup, I would add the optional, yummy.
Mmmmm! I could use a nice hot bowl of this right now :) What a great recipe. I'll certainly have to give it a whirl in my crock pot!
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