By popular demand, this is the recipe for the soup I made today. I think it smells and tastes a lot like my dad's Vichychoisse, a French leek and potato soup. But it was much easier to make.
Combine in crock pot:
6 cups of Yukon gold potatoes, peeled and cubed
2 (14oz) cans of chicken broth
1/2 cup water
1 small red onion, finely chopped
5 ounces of baby spinach
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground red pepper
Cook on low for 10 hours, or until potatoes are tender. On high it took about 6 hours.
Slightly mash the potatoes in the crock pot.
2 cups of shredded Gouda cheese
1 (12oz) can of evaporated milk
Cook on high for 20 minutes or until the cheese is melted.
The recipe now says to thinly slice a clove of garlic and cook the slices in oil on the stove until they are golden brown and then put the slices of garlic in the bowl while you spoon out the soup. But that's not what I did, basically because I'm lazy. I just added a teaspoon of minced garlic (out of a jar) to the crock pot while it was cooking.
And of course for garnish and because I love Gouda cheese, sprinkle some more cheese over the bowl of soup.
Makes 8 to 10 servings.
And if you have a bread maker, I would suggest making some garlic rosemary bread for dipping. Basically it's just a normal box of bread mix with some garlic powder and some rosemary that I've crushed up in my hand. Joe calls it Macaroni Grill bread, since they both have rosemary in them and we dont get out much.
From a Rival Crock Pot Simple 1-2-3 Recipe book.
3 years ago