Of course I didn’t take a photo before I ate because, well, I was quite hungry.
It’s from the Budget Bytes blog & it’s a slow cooker recipe. I just had to chop things up, throw it in the slow cooker in the morning and let it do it’s thing. Here’s the link.
The only thing I did differently is… I thickened the milk with flour (until it was thick enough to coat the side of the pot when I stirred it) on the stove top and pureed the soup right after adding it (the milk) to the slowcooker. I also cooked it on high for 3 hours and then turned it back for the rest of the time (5 more hours) while I ran errands and whatnot.
I’m sure it would have been fine on high the whole time, but it just seemed like an awful lot for potatoes.
Oh, and I don’t know if it was just a coincidence, but I can NEVER get milk to thicken up like this… but this time I used organic (fat free) milk and it worked perfectly! Heat the milk and flour and stir stir stir for a few minutes! I’ll have to try it again with normal milk and see if I can get the same results.
It was just soooo creamy and smooth! I was so impressed with myself!
Anyway, it was a good, solid soup. Adding bacon or cheese would turn it into a loaded baked potato soup. It seems pretty versatile. I’ll probably make it again. It’s a pretty cheap soup. (Very nice on these cold winter days. So so cold.)
Next week I’m making Pasta e Fagioli though. I still have a bunch of celery and carrots left over.
And my pantry is FULL OF PASTA!