2018 November 14     Food   Soups


Introduction


Recently I looked in a few "slow-cooker" type cookbooks, and none of them quite had a potato soup recipe that sounded any good. 

So I threw this one together myself, and it was actually much better than anticipated.

Important:  This recipe contains wheat ingredients (so it contains gluten) and meat ingredients (so it's non-vegetarian).  However, we'll look at ways to mod this recipe to make it vegan or gluten-free.

If you can eat those ingredients, here's a soup you might like.


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In This Article

Gearing Up

Ingredients

Preparation

Comments

Conclusion






Gearing Up


You don't strictly need a slow-cooker for this, but if you don't have one, you'll be tending the stove a lot more frequently.  A three-quart or four-quart slow cooker is one of the most useful kitchen gadgets there is, especially if you lead a busy life or just don't feel like making elaborate dishes.




Ingredients:  Potato Soup


8 to 10 medium-sized Potatoes, peeled and cut into large chunks.  It helps to use a waxy variety, such as red potatoes.  I would avoid using Russet potatoes or something like that, unless you want them to disintegrate after a while.

Half a large Onion.  Peel and cut into large chunks.

3 or 4 Celery stalks, chunked. 

2 cups Water.  This is approximate;  basically you need enough water to cover the potatoes and other ingredients in the slow-cooker.

dash of Bay Leaves.  Some people use whole bay leaves to make soup, then remove them later.  I just used crushed bay leaves and left 'em in the soup.

dash of Sweet Marjoram

dash of Black Pepper.

dash of Garlic Powder.

1 tsp Salt

1/4 cup Unbleached Flour.  If you want to make this recipe gluten-free, try King Arthur Gluten-Free Flour instead.  I haven't tried it, but it's supposed to be the best substitute out there.

5 heaping teaspoons Beef Broth Base.  I used Orrington Farms brand.  That same company also makes a vegan "beef flavored" broth base that you should be able to order here.


So, with those substitutions, I think it's possible to make this recipe both vegan and gluten-free, if you wanted to.


Table of Contents



Preparation


Put the Potato chunks into the slow cooker.



Put the Onion and Celery in a blender with 1 cup of water. 



Puree, then pour that into the slow-cooker with the potatoes.

Add enough water to cover the potatoes.  Add the Salt, Pepper, Bay Leaves, and Marjoram.

Now, the only semi-involved part, which is actually quite easy:

In a small saucepan, combine the powdered Broth Base, the dash of Garlic Powder, and about 1/2 cup of Water.  Heat this on the stove at Medium to Medium-High heat.  Stir in the 1/4 cup Unbleached Flour and keep stirring with a fork.  It works best if you don't dump the flour in all at once;  instead, stir it in a little bit at a time.

The result here should be similar to gravy.

Add this to the potatoes, etc., and stir.  Simmer for about 4 hours in the slow-cooker set on High.  (Maybe 8 hours on low.)

There ya go!


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Comments


This is a very flavorful soup.  I didn't really expect much from it;  I just had some potatoes sitting around and didn't want them to go bad.  It's actually now one of my favorite recipes, ever.

There might be ways to improve it, but why?  Don't overdo the ingredients;  this soup already has everything it needs for a rustic, flavorful dish.  Serve with buttered bread, and I can't think of a better meal for a cold night.

The only thing that might need adjusting is the amount of salt, but I find that about 1 to 1 1/2 teaspoon of salt for a 3-quart batch is about right.  Your mileage may vary, though. 


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Conclusion


It's a hearty potato soup recipe that's cheap, simple, and good.  I'd say that's a win.


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