Tricia's Crock Pot Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: mixture of Yukon gold and red potatoes
1/2 c. Diced ham
3-4 ribs celery
1 onion
1 c. diced carrots
6 sprigs Fresh thyme
1 bay leaf
1 tbsp. Dried oregano
1 tsp. Celery seed
1 tbsp. Parsley flakes (freeze dried)
1 tbsp unsalted butter
Pepper
salt
4 c. chicken broth
3/4 c. Half and half
2 c. sharp cheddar cheese
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Directions: |
Directions:Dice the celery & onion.
Sweat the onion and celery in the butter.
Cut the potatoes into small cubes (about ½”)
Add everything except cheese and half and half to crock pot, cook on low ~ 6h
Remove thyme sprigs and bay leaf
Add half and half and cheese. Mix into soup, cook an additional 30 min or so.
Use a potato masher (or ladle) to mash some of the potatoes in the soup to thicken it & stir soup.
Eat soup, yum yum. |
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Number Of
Servings: |
Number Of
Servings:variable |
Preparation
Time: |
Preparation
Time:30 min prep, 6h cooking |
Personal
Notes: |
Personal
Notes: All vegetable measurements are approximate, I usually cut up what I have until it fills the crock pot.
I prep the soup in the morning and let it cook in the crock pot while at work. It may cook faster on high, but I never needed to check that ability.
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