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.
Can you tell me how much broth is used and is it chicken or beef? I read the ingredients but didn’t see what kind of broth or how much to use. This soup looks so good can’t wait to make it. Thank you!
Hi there Jennifer! I am so so sorry! I don’t know how …but I forgot to write the broth in the ingredients! EEEESH!!! So many apologies!!!! I just revised it to read 32 ounces of veggie broth : ) I am so so sorry! All is good now! : ) Hope you enjoy it…we sure do! : ) hugs…
Lady Sam says
You mention adding broth in step 2 of directions but do not have it listed in ingredients list. How much broth should be used to make what sounds like a delicious chowder? I plan to add Dungeness crab to my servings since we have it in abundance here in the Pacific northwest.
Oh Lady Sam…you are SOOOOOO right! I can’t believe that I forgot to add that! I just revised the recipe and put the 32 ounces of veggie broth in there! THANK YOU for being so kind and letting me know! All is good now : ) Take care and I hope you enjoy! hugs…
Lady Sam says
Thanks, Andrea. This is the meal this Friday with the girlfriends. Some crusty artisan bread and salad. Yummy, wanna join us?
I would love to come! I will bring the salad! : ) I sure hope you enjoy it…my family loves it! You can NEVER go wrong with crusty bread lol!!! Hugs!
Just wondering…you said to add the broth. I don’t see that in the ingredients list. Which kind and how much?
Hi there Angela! I am so so sorry! I don’t know how …but I forgot to write the broth in the ingredients! EEEESH!!! So many apologies!!!! I just revised it to read 32 ounces of veggie broth : ) I am so so sorry! All is good now! : ) Hope you enjoy it…we sure do! : ) hugs…
pinned it and want some right now!
LOL!!!! I take that as a High compliment coming from you : ) I so wish I could comment on your blog…but we can’t find out why I am not able to…I even went to a dedicated server and I still can’t…so know that I appreciate and love all that you do : ) hugs…
Michelle @ A Dish of Daily Life says
Looks wonderful Andrea! We are big soup people here, especially this time of year! I never make soup in my slow cooker though and I was just telling my friend I need to start! Can’t wait to try your recipe! Pinning and yumming! I would be honored if you shared it with us at Foodie Foodie Fridays, if you have a free moment…we just went live tonight and the party will run through midnight on Sunday. 🙂