Slow -Cooker Potato Soup
adapted from the Gooseberry Patch Comfort Foods Recipe Book (2007)
6 medium potatoes, peeled and cubed
1 onion, chopped
2 medium carrots, sliced
2 stalks of celery, chopped
5 cups of vegetable stock
1 Tbsp dried parsley
¼ tsp pepper
1 Tbsp salt (or less, depending on how much salt your stock has)
1/3 cup unsalted butter, cut up*
12 oz can evaporated milk*
Combine all ingredients except milk in a slow cooker.
Cover and cook on high for 3- 4 hours or low for 10-12 hours
Stir in milk during last hour of cooking.
Right before serving ladle as much as will fit into your blender into the blender. Put the cover on, slap a towel on top and puree.
Mix the pureed soup back into the rest of the soup and the soup should become creamy in consistency. If not creamy enough, repeat the blender step.
Ladle into bowls, enjoy.
* If you want to make this gluten free and dairy free, just leave these two items out and puree as much of the soup as you can to get the creamy consistency.
The Pretzel Rolls were courtesy of Heather Lalley, a/k/a FlourGirl. Go and get her recipe and start the rolls in time for them to cool before dinner. She shapes them into buns but we stuck with the traditional dinner roll. They were easy and perfect the first time out, a pretzel-y outer crust:
And a tasty chewy inside:
This pair will be making repeated appearances this fall, we ate dinner and decided we felt like carving pumpkins. Of course, that would have been silly since it is still mid-July.
