Easy Crockpot Soup for a Cold, Busy Night--Potato Soup
December 20, 2013
|Crockpot Potato Soup (photo by LivligaHome)|
During the holidays I am really reminded of the meaning of the word "harried". I just don't seem to have enough time to do all the things I need and want to do. Cooking becomes a lower and lower prioirty. In order to cook a healthy meal at home it has to be easy and comforting. It needs to ease my stress. Crockpot recipes can often be the solution. One such recipe is Potato Soup.
|Potato Soup with a Homemade muffin for a perfect supper (photo by LivligaHome)|
Here is how I do it:
5 small to medium potatoes, peeled and cubed
3 stalks of celery, chopped
2 carrots, thinly sliced
2 cups vegetable broth, low sodium
1 medium onion, diced
3 gloves garlic, diced
Cooking Spray, Olive Oil flavored
pinch of sea salt
dash of ground pepper
3 tablespoons butter, cut into 3 or 4 pats
¼ cup unbleached flour
1 ½ cups reduced fat milk (1 %)
7 tablespoons reduced-fat sharp cheddar cheese
1. Place first 4 prepared ingredients into the crockpot.
2. Sautee the onion and garlic in a cast-iron skillet sprayed with olive oil flavored cooking spray until softened and translucent. Once cooked place the onion mixture in the crockpot.
3. Add sea salt, pepper and butter to the mixture in the crockpot. Cook on low for 7 hours.
4. Place flour in a bowl, gradually add milk, stirring with a whisk until well blended.
5. Stir into soup. Cook uncovered 25 minutes on high or until thickened.
6. Ladle soup into bowls and sprinkle each with 1 tablespoon of the cheddar
Yield 7 servings. Calories: 194
Serve with a tossed green salad (45 calories) and muffin (137 calories) for a total calorie count of 376. The soup was a creamy color, not white because I sauteed the onions and garlic. To make it a more visually attractive dish the cheddar helps; I might also suggest some parsley on top. The salad on the side makes it a more attractive plate for sure. The taste was delicious. It will be a cozy, comfort food repeat, for sure.