I'm looking for a great potato soup that can be done in a crock pot, anyone have a good healthy one? Thanks Christine
I have a good unhealthy one....
Using equal amounts of butter and flour, melt butter and add some chopped onion and saute until onions are tender. Whisk in flour and simmer a while to make a light roux. Add milk to make a thin white gravy.
Meanwhile, make a pot of your best mashed potatoes--butter, seasonings and all. Mash well and add to the white gravy until desired thickness. Taste again for seasoning. Add some finely shopped parsley and heat all through. YUMMO! ~ pen
Pen that sounds easy enough, I dont know why I typed healthy LOL Thanks I'm going to try this today and will be skipping the crock pot..
w/o crockpot then this is nice.
Make roux as above (no milk) and add 1/2 T sweet paprika chopped parsley, 1 bay leaf salt and pepper to taste,add chicken stock, cook cubed potatoes in this until done.you can add a handfull of fine noodles or any small italian pasta.When done, in soup plate stir 1T sour cream ddig some of the hot soup than add to pot.
Helen yours sounds so good also, I'll be making alot of soups & stews now that fall is here, Thank you
it is hungarian style and quite good.Can be a nice lunch with some potato pancakes and applesauce very fall like
bavarian: boil baking potatoes for `1//2 hour. abut 1 lb, run through potato ricer, add a bit of farina to the hot riced potatoes, spread apart and let cool completely, add 1 egg flour as needed, fold until it all comes together into a fairly soft dough. ( as making nocchi) roll dough to 1/2" thickness cut with 2" biscuit cutter and fry in OO on both sides. nice with pork roast and baked apples.
i also serve apple fritters with this soup for lunch. or Pasta carbonara. Or my own version Pasta/cottage/parmesan cheese and rendered bits of bacon.
I don't have a ricer, would a Foley food mill do the trick?