Meat Free Monday: Slow Cooker Homestyle Potato Soup

by Deena on February 27, 2011

A few people have requested a slow cooker recipe for Meat Free Monday.  This is one of my family’s favorite – particularly on a cold winter’s night.

It is easily prepared and ready to eat once you’re home from a full day at work or for those days when you know you’re going to be hectically running errands or chasing your adorable (but energetic) toddler all day! 🙂

Homestyle Potato Soup

Ingredients:

  • 14.5 ounce can fat-free, less sodium chicken broth
  • 4 cups cubed, peeled potatos (about 2 pounds)
  • 1 cup chopped onion
  • 1 cup thinly sliced celery
  • 3/4 cup thinly sliced carrots
  • 3 Tablespoons better
  • 1/2 teaspoon pepper
  • 3 garlic cloves, minced
  • 1/4 cup flour
  • 1 1/2 cup 2% reduced-fat milk
  • shredded cheddar cheese

Instructions

  1. Place first 8 ingredients into your slow cooker; stir well.  Cover with lid.  Cook on low heat 6-8 hours (or until vegetables are tender)
  2. Place flour in a bowl; gradually add in milk stirring constantly with a whisk until blended.  Stir into soup.  Cook covered, 25 minutes or until think.
  3. Ladle into bowls, sprinkle with cheddar cheese.

Chef’s note:  If you have less time, just set your slow cooker to high and cook for 4-5 hours. Then repeat steps 2 & 3 above.

My whole family enjoys this recipe.  It makes about 7 servings so there is a little left over from my family of 5.  My 8 year old is the only one of us who doesn’t think this dish is absolutely fabulous.  However, I’ve found that if I give him baked french bread to dip and eat the soup with that he will finish his whole bowl without thinking twice about it.

Happy Eating!

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