07 November 2011

Crockpot Potato Soup

  • 3 lbs shredded or diced frozen potatoes (thawed), or fresh peeled & diced. (Divide this into 2lbs and 1 lb.)
  • 1 16 oz bag frozen cauliflower, thawed & chopped (optional)
  • 1 cup chopped celery
  • 1 medium chopped onion
  • 1 large shredded carrot
  • 1 tsp minced garlic
  • 1 lb diced extra-lean ham
  • 1-2 quarts chicken or vegetable stock (enough to cover, +/- more/less to desired consistency)
  • 1/2-1 cup flour (gluten free flour mixes work GREAT but you may have to simmer them longer to achieve a creamy texture)
  • 1/4 oil or butter
  • 2 cups half & half
  • 1 teaspoon dried parsley flakes
  • 1/8 teaspoon black pepper
  • 2 cups shredded cheese
  • seasonings to taste (salt, seasoning blends, garlic, rosemary, thyme, and/or herbs de provence are all good add in options)

  1. In crock pot combine 2 lbs potatoes, cauliflower, celery, onion, carrots, garlic, & ham.
  2. Add broth to cover by 1" and cook on low 6-8 hours; It can remain on low afterwards until you are ready for step 3.
  3. In a nonstick skillet on stove combine butter/oil and enough flour to make a thin paste. Cook on medium-low for approximately 5 minutes.
  4. Whisk in half & half until completely combined then add parsley & black pepper. 
  5. Add to crock and season to taste.
  6. Stir in additional 1lb of potatoes.
  7. Allow to cook on high for another 30-60 minutes to thicken.
  8. When potatoes are cooked, stir in cheese and add broth until desired consistency.
  9. Allow to warm through again and serve.
  • If cooking on stove top, process remains the same but time is lowered to 1-2 hours in step 2 and 15-30 minutes in step 7.
  • If using gluten free flours an additional 1 hour simmer may be needed due to the texture of the grains.
  • The add in of the 3rd lb of potatoes is to add texture and the first 2 will cook down to a creamy consistency. If you prefer more texture you can divide 1lb for step 1 and 2lbs for step 6.
  • Never allow the mixture to boil after adding cheese and half & half. It won't spoil the soup but it will spoil the look as it will separate.
  • The cauliflower is optional but is a great way to hide it from your kids.
  • This can also be created with chopped broccoli used in place of all or half oft he potatoes.
    Until later! Anne Marie


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