The chilly weather is here, and everyone loves to warm up to a great bowl of soup! This soup is not only warm and inviting…it is thick…creamy and comforting. The best thing is is that it is oh so easy! A little bit of dicing and slicing…then place in the slow cooker and you are on your way to a scrumptious soup the whole family will love…I know mine does!
Now this recipe make a bounty of soup! It’s great for a big family and it freezes like a charm! So don’t worry about left overs…they keep in the fridge for about 5 days and then in the freezer for 3 months!
This soup will warm you from your head to your toes…add a salad or some crusty bread and you have your entire meal ready and waiting for you.
This soup or should I say chowder is fresh & fabulous without a lot of time or effort! Sooooooo cost effective when lately you can snatch a 5 pound bag of potatoes for $1.00 on sale! For about $8 you can feed 10…that’s a bargain! Not to mention you can start this in the morning and just add a few things an hour before dinner…so convenient for Mom’s on the go!
So let’s get to cooking and eating! May I add…the vegetarian in your life (me) is going to LOVE this recipe for sure all that try it!
5 pounds of Yukon Gold Potatoes or your favorite potato. Washed…peel and cubed into small piece approximately 1/3″ cubes…slice length wise …stack them up and cut into cubes.
32 ounces of Vegetable broth
3-4 large carrot…peel and cubed
1 clove of grated garlic
1 full bunch of scallions
3 stalks of celery
2 cups of milk
1/2 cup of heavy cream (optional but worth it : )
3-4 cups of shredded cheddar cheese (12 ounces) (reserve some for garnish)
1/3 cup of flour
Salt and Pepper to taste
1. Spray your crock with some olive oil spray or butter it.
2. Place your cubed potatoes…carrots…celery…(thinly sliced whites of your scallions) and broth into the crock.
3. Cover and cook on high for 6 -7 hours or 10-12 hours on low
4. After the soup has cooked…your are now ready to mix your flour with the milk until mixed well and add it to your soup and stir till blended.
5. Cook on high for 30 minutes or until the soup thickens.
6. Then stir in your cheese…scallion greens (reserving some for the garnish) and cream… mix thoroughly.
7. Now ladle into your serving bowls…garnish and serve!
Helpful hints. If you have a gluten allergy…you can use left over mashed potatoes to thicken your soup or instant flakes…it works like a charm! It’s great for those who have no allergies…it’s just a great way to do it. If you like a less chunky soup…you can use your immersion blender and blend some of the soup creating a creamy and chunky texture. If you love corn…in the last 1/2 of cooking time…add some corn for a bit of extra pizzaz! The sky is the limit…let your imagination take you where you want the dish to go.