Ladies and Gents, I’m going to have to take a break from blogging. Life has been crazy lately, and I simply don’t have the time to write as much as I’d like, much less take photos of stuff that I write about. But before I desert you, I wanted to give you the recipe for the soup I made for last week’s Monday Meal: Skeptical Potato Soup.
This isn’t a cream of potato soup (it’s more brothy than creamy) , and so when I first made it for Chef, he didn’t think he’d like it. But he did like it. A lot. And that is when he dubbed it “Skeptical Potato Soup.”
Skeptical Potato Soup
6 potatoes, chopped into bite-sized pieces (you can peel them if you want, but I don’t)
2 onions, chopped
1 carrot, chopped
1 celery stalk, chopped
4 chicken bouillon cubes (or some other way to make it a chickeny broth)
1 tablespoon parsley flakes (dried. I never have fresh on hand, but I’m sure fresh would be great.)
5 cups water (reduce this if you use chicken broth)
1 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1/4 cup butter
1 13-ounce can evaporated milk
Put all ingredients EXCEPT MILK in crockpot. Cook on low for about 8 to 10 hours. Shortly before serving, add milk and heat through.