Potato Soup
I like this one because it involves my slow cooker. Slow cookers are great for the winter. You throw your ingredients in the pot in the morning and you have a healthy, hot meal ready for you at the end of the day.
I puree it before serving so it has a great creamy, rich texture without any cream or fat.
I got this recipe from ‘The Quick Fix Vegetarian.’
INGREDIENTS
2 Tbs. extra-virgin olive oil
1 cup chopped celery
2-3 cloves garlic, minced
2 lbs Yukon gold potatoes, diced
4 cups vegetable broth
2 cups water
Salt and pepper to taste
DIRECTIONS
- Heat the oil in a skillet and add celery, and garlic, cover for about 5 minutes. Sometimes I add some chopped onions and salt and pepper.
- Put the vegetables into the slow cooker, add the potatoes, broth, water, salt and pepper to taste and cook for 6-8 hours.
- I then put it all in a blender (usually in 2-3 batches) and puree it into a thick soup. I also usually add a little more salt and pepper before I blend it.