I'm trying out Jennifer's recipe the next time I need a quick and tasty potato soup.
Homestyle Potato Soup
1 (14 1/2 oz.) can chicken broth
4 cups peeled, cubed baking potatos (about 2 lbs) I scrub mine & leave peels on.
1 cup chopped onion
1 cup thinly sliced celery
3/4 cup thinly sliced carrot
3 T butter, cut into small pieces
3 garlic cloves, minced
salt/fresly ground pepper to taste
1/4 cup flour
1 1/2 cups milk
7 T shredded sharp cheddar cheese (optional)
1. Place first 9 ingredients in 4 1/2 quart slow cooker; stir well. Cover w/lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 4 - 5 hours or until vegetables are tender. Increase to high-heat setting.
Ready for the flour/milk addition (left)~ 25 minutes to thicken up (right)
2. Place flour in a bowl; gradually add milk, stirring w/a whisk until well blended. Stir into soup. Cook, uncovered, 25 minutes or until thick, stirring frequently. Ladle into bowls; sprinkle w/cheese and add more cracked pepper, if desired.
Behold ~ The Beauty of Soup!
The picture up top is from the Southern Living Slow Cooker Cookbook - 123 Luscious Recipes to Come Home To