Slow Cooker Cream of Potato Soup

This is an excellent slow-cooker recipe I got from my sister. It’s very simple to prepare and easy to adjust with different add-ins and garnishes. I like to add 2 cups of diced cooked vegetables (peas, corn, carrots, beans, broccoli, etc.) and a chopped smoked sausage after the soup is pureed. You can garnish the soup when serving with a little sour cream, cooked, crumbled bacon, grated cheddar cheese, or chopped chives.

Step: 1

Place the potatoes, leeks, onion, margarine, chicken bouillon, salt, and pepper in a slow cooker. Pour enough water over mixture to cover. Cook on High 4 hours.

Step: 2

Stir in the evaporated milk. Ladle soup into a blender and blend until smooth. Serve hot.

Per Serving: 285 calories; protein 8.1g; carbohydrates 47.9g; fat 7.6g; cholesterol 12.5mg; sodium 1271.7mg.

The word “stew” can process to both a food and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.