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Monday, January 19, 2015

Food Storage Recipe - Crockpot Potato Soup

Making use of a slow cooker is the best kitchen item to have for cooking. You simply put all the ingredients in, season and top it off with the lid. It's as easy as cake.. Several hours later you can spoon out your recipe in a bowl and then what's left over is frozen for later eating pleasure.

Crockpot potato soup.


7  potatoes

3 small baby onions

4 stalk celery

1 lb package turkey sausage

2 cups chicken stock

2 cups milk

2 cups regular 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. I used turkey polish sausage for this recipe since I wanted to go a lighter version of the soup. Cut the sausage and 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 meat and vegetables in the Crockpot. Add in 2 cups milk and 2 cups regular heavy cream. 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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