December 28, 2010

{ Crockpot Potato Soup }

For our Christmas Day meal this year, we decided to make soup instead of the big Prime Rib dinner. I made two different soups – Corn & Cheese Chowder and Crockpot Potato Soup.

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8 baking potatoes - unpeeled and cubed - (you can peel if desired)
1 1/2 cups water
1 envelope dry vegetable soup mix
1 large onion - finely chopped
salt and pepper to taste
1 bunch broccoli
1 cup shredded sharp cheddar cheese
1 cup Velveeta cheese – cubed
4 cups milk

  • Place cubed potatoes, vegetable soup mix, water, and onion in a slow cooker.
  • Cover and cook on low 6 to 7 hours or on high for 4 hours, until potatoes are fork tender.
  • Cut broccoli into florets.
  • Place in boiling water for 5 minutes or until tender/crisp. Drain.
  • Add the broccoli, cheeses, and milk to the slow cooker.
  • Heat through until the cheese is melted (10 to 15 minutes).
  • Add more milk if like your soup to have a thinner consistency.
  • Use an immersion blender to cream the soup.
  • Garnish the soup with shredded cheese and sour cream.
  • Add salt and pepper to taste.

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