Receta Quick and Easy Potato Soup
I know it's August and crazy hot in most
places but it's been rainy here in NC for a few days and that makes me want
soup. Warm and creamy soup always helps me to pretend like it's fall, even when
it's not actually cold outside. Rainy will do though. It's a cold rain so I
will take it. Potato soup is a recipe that can be made millions of different
ways, and that's one of the reasons I like it so much. This recipe has
directions for a slow cooker or for the stove to make things easier.
My sister gave me this recipe years ago
and it has always been warmly welcomed on a cold rainy day. Mine looks a little
different than hers does though. The original recipe calls for shredded hash
browns but sometimes I use cubed (crazy I know), and the original also calls
for chicken stock and country gravy mix. Since I don't eat chicken we can see
why that wouldn't work. You could use a vegetable broth but I recommend a stock
for more flavor. At the store this week buying the stock (or you could make it
of course) then it was $0.19 more for the stock than for 4 cans of broth. Yes
please.
I also used peppered gravy mix in this
one because none of the country gravy's were vegetarian, chicken fat of course
was the culprit. Peppered gravy mix worked just as well though to me. If you of
course do eat meat then feel free to mix this up and use chicken broth and top
it with bacon or whatever you prefer. I like to top it with sour cream to but I
forgot to buy it so cheddar cheese had to do :). Another great thing is that
you could add vegetables to it also, I have celery and onion in there for some
crunch but you could also add some carrots or even parsnips if you were feeling
wild. Throw as many vegetables in there as you can hide if it's for kids and
that is necessary.
My son (who is 3) doesn't like soup,
never has. It makes me a bit sad because I really love soup, especially slow
cooker soup. On the other hand his favorite snacks are frozen peas or lima
beans (actually frozen, as in, never cooked) and carrots so I can really only
complain so much. As always if you have any thoughts please feel free to
express them in the comments (I do love comments, like every other blogger) :)
and I hope you enjoy it as much as we do!
Quick and Easy Potato Soup
Serves 6-8
Ingredients:
- - 4 cups vegetarian stock (preferably salt-free)
- - 1 packet peppered gravy mix (or country gravy mix)
- - 1 (32 ounce) bag hash browns (cubed or shredded)
- - 1-2 stalks celery, cut into ¼” pieces
- - ½ onion, chopped
- - salt & pepper
- - Cheddar cheese, if desired
- - Sour cream, if desired
Directions:
(Slow cooker method)
1. In a slow cooker whisk together the stock and dry
peppered gravy mix. Add the hash browns, celery, and onion.
2. Cook over high heat for 4-5 hours or until
potatoes are tender. Season with salt and pepper. Portion into serving bowls.
Top with cheddar cheese and/or sour cream, if desired. Serve.
(Stovetop method)
1. Spray a large pot lightly with non-stick cooking
spray and place over medium-high heat. Add the celery and onion. Cook until
almost tender, 3-5 minutes. Add in all of the stock except for ½ cup.
2. In a small bowl whisk together the remaining ½ cup
stock with dry gravy mix until well blended.
Add to the celery-onion mixture, stir. Add the hash
browns and stir. Bring to a boil then reduce heat to medium and cook for 25-30
minutes or until potatoes are tender. Season with salt and pepper.
3. Portion into bowls and top with cheddar cheese
and/or sour cream, if desired.
Recipe given to me by my sister