Homemade Potato Soup

This is a old family favorite that I have updated. I have used white potatoes, red potatoes with skins on, and sweet potatoes, and substituted mushrooms for the carrots. It’s a very versatile recipe.

Step: 1

In a slow cooker, place the potatoes, onions, carrot, celery, oil-packed garlic, and bouillon cubes. Pour in the water, and season with parsley, herb seasoning blend, and Italian seasoning.

Step: 2

Cover slow cooker, and cook soup 3 to 4 hours on High, or 10 to 12 hours on Low. Stir in soy milk during the final 30 minutes of cook time.

Step: 3

Place broccoli over boiling water in a pot fitted with a steamer basket, and steam 5 minutes, or until tender but firm. Spoon into the soup to serve.

Per Serving: 171 calories; protein 5.9g; carbohydrates 35g; fat 1.5g; cholesterol 0.3mg; sodium 640.4mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.