Soup for my soul

What is it about these rainy January days that serves to chill you right to the bone? My goodness, everything in my body feels like it’s frozen and it’s dreary out but I can’t drink any more coffee if I want to sleep sometime in the next decade, you know?

Thankfully, Sylvi has inherited my love of soup. Although, she may have been influenced by the alphabet soup in I Stink. Anyone on Facebook knows that my daughter is obsessed with the story… so much so that the entire family and most people who spend time in our presence has the entire thing memorized. This tiny little girl is completely enthralled by garbage trucks and it just makes me laugh.

Anyway, back to the soup. I love potato soup, but I will say that I feel like it’s a lot of work and then I have to stay in the kitchen while the potatoes cook and all the stirring… yeah. Anyway, this is a relatively quick prep meal and can cook slowly all day in a crock pot. The only part that needs to be cooked separately are the onions. If you don’t cook them before adding them to the potatoes, they really, REALLY taste like onions. Otherwise, this is low maintenance and your house will smell so comforting.

I like my soup to be thick enough that it doesn’t immediately drip off the spoon, so I put the least amount of broth in, but you could totally make it thinner. Also, you can adjust the seasonings, the type of broth, even substitute the dairy sour cream for a non-dairy one. This soup can be what you need it to be taste or nutritionally, but it will always be just a simple soup to warm you up on a cold, dreary, Winter’s day.

Crock-pot Potato Soup

  • 1 large onion, chopped
  • 3 pounds potatoes, peeled and chopped
  • 2 quarts, chicken broth (plus an additional quart if you want a thinner soup)
  • 1 Tablespoon minced garlic
  • 1/2 cup sour cream
  • 1 tsp. red pepper flakes
  • garlic salt and black pepper to taste
  • 2 Tbsp. butter
Chop the onion and saute in a large pan with the butter. Cook the onions slowly so that they retain their inherent sweetness. While they are cooking, peel the potatoes and chop them roughly. Add the potatoes, the broth, the seasonings and the onions to the crock-pot and cook on low for 8 hours. When the potatoes are done cooking, use an immersion blender to puree the soup. Add in the sour cream and any additional broth to make it the consistency you desire. Serve with a sprinkle of cheese and fresh parsley on top.

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