There is something about a month of below freezing temperatures that makes me want to eat homemade soup. One of the great things about doing it in a crock pot is that my house smells delicious all day long. I made this on a day that we were having a blizzard. I couldn't go to the store and this recipe didn't require very many ingredients. It is flavorful as is, but it would also be great with ground up sausage, or bits of bacon in it. But if all you have is potatoes and celery (like I did), you still won't be disappointed with this soup!
Creamy Potato Soup
adapted from: allrecipes.com
8 c. diced potatoes (I didn't even peel mine)
3 stalks of celery, diced
1 c. chopped onion
3 cans (14.5 oz) chicken broth (I used chicken bouillon and water)
4 cubes of beef bouillon
1/2 tsp. pepper
4 c. milk
1/4 c. butter
1/4 c. flour
In the slow cooker, add the potatoes, celery, onion, chicken broth, beef bouillon and pepper. Cook it on high for 3 hours. After three hours, in a saucepan over medium heat, melt the butter. Add the flour and stir it together to make a paste. Slowly pour in the milk and whisk it constantly until it begins to boil and thicken. Pour it in to the slow cooker and gently stir it to combine. Cook it for one more hour on high.
There seems to be a lemon theme going on right now. Three of the last four posts I've done have the word lemon in them. Maybe lemons were on sale recently... So, if you haven't gotten your lemon fix with tilapia or soup, go ahead and try it in dessert form! Lemon Bread slightly adapted from: www.food.com 1/2 c. butter or margarine 1 c. sugar 2 eggs 1/2 c. milk 1 1/2 c. flour 1 tsp. baking powder 1/2 tsp. salt rind of 1 lemon For glaze: 1/2 c. powdered sugar juice from 1 lemon In a large mixing bowl, cream together the butter and sugar. Add the eggs one at a time, mixing well after each one. Stir in the milk. In another bowl, combine the flour, baking powder, salt and lemon rind and stir it well (this helps your rind to not clump together when you mix it in with the liquid stuff). Pour the flour mixture into the mixing bowl and mix well to combine. Pour it into a greased bread pan and bake it at 350 degrees for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. During baking, in a small bowl stir together the powdered sugar and lemon juice and set it aside. (As a side note, my lemons must have been extremely juicy, because I had to add quite a bit more powdered sugar to get the sweetness that I wanted. Be aware and taste it before you pour it on your bread). When the bread is done, remove it from the oven to a cooling rack. While it is still hot, poke holes in the top with a toothpick or fork and then pour the glaze over the top of the holes. Let it cool completely and then slice and serve!
If you love lemons and having food ready for you when you come home at night, you will love this soup! Any time that I put something in the slow cooker, I am so happy the rest of the day. Any time I use up the lemons in my fridge without them rotting, I am also happy the rest of the day. Slow Cooker Lemon Basil Soup by: Carolyn 1 chicken breast fresh basil leaves (around 10 small leaves) fresh ground salt and pepper, to taste 5 c. water 3 boullion cubes 1/2 onion, sliced 2 large potatoes, chopped (or you can use a cup of cooked rice) 1 c. chopped carrots 2 juiced lemons zest from one lemon Combine all the ingredients in your slow cooker. Cook it on high for 5 hours. Shred the chicken breast before serving.