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Sunday, March 2, 2014

Food Storage Recipe - Crockpot Potato Soup

This is a great recipe for a cold Sunday. Set it before you go to Church! Dinner waiting for you.

Crockpot potato soup


7 Idaho potatoes

3 small baby onions

4 stalk celery

2 cups chicken stock

2 cups milk

2 cups Heavy Cream

1 Tbsp Mrs. Dash garlic and herb seasoning

Salt and white pepper to taste

Peel the potatoes, wash and put in a bowl of water. Cut up the onions and celery. For this recipe, I used 3 small baby onions, but 1 large one will be okay. Cut the potatoes into 1 inch pieces and add to Crockpot. Add in the cut vegetables. I had some reserved chicken stock and poured it over the vegetables in the Crockpot. Add in 2 cups milk and 2 cups regular heavy cream or half and half is okay. Season with garlic and herb seasoning, salt and white pepper; cover and slow cook on low for about 6 hours or until the vegetables are fork tender. Serve hot with a grilled cheese sandwich on the side.


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