Slow-Cooked Potato Soup
Inspired by my newly joined Facebook community "Crock Pottery", I decided to give it a whirl. I figured a step by step picture journal would be fitting. I hope you like this as much as I do.
Step 1: Get a cookbook, because I don't even trust me.
So thumbing through this book I found at least one recipe that I figured I couldn't mess up... too badly.
Step 2: Drive to grocery store, enter store, walk down candy aisle, walk down soda aisle, visit produce aisle, walk down candy aisle, walk down dairy aisle, walk down candy aisle, go back to produce (because the candy aisle reminded me to get onions), stop in front of a wall of chips, and then check out. With no chips, no soda, and no candy. (I can still go back later for that.)
Step 3: Prep the crock pot.
Got to rinse off the dust and debris. And make sure that nothing will stick to it while cooking. Thank you WD-40!
Step 4: Take a picture of when you started prepping. This step is really the "new number two" step, you can ask me who is number one, but I won't tell you.
Step 5: Chop up 1/2 cup of onions and if I remember right 2 1/2 cups of ham. Throw those in your recently lubed crock pot. Thanks WD-40!
Step 6: Chop up 9 cups of Organic Red Potatoes (not organic, wife wont suspect a thing). Boil those little taters like none other, Samwise Gamgee would be proud.
Step 6: After 15ish minutes or so, don't drain the water out.
Step 6: Also don't cut your self while chopping veggies.
It was just Cholula sauce. But really, be careful.
Step 6: Add other stuff to enhance the soup:
3/4 teaspoon.... going to put full teaspoon since I only found that tool.
No, I did not put a full pound of butter in the soup, although that is probably the best idea ever.
8 ounces of sour cream, I did my best to only take half of this 16 oz tub.
3 dashes of pepper. Whatever that means.
........aaaaand 4 cups of water, that I probably would not have had to add because I drained the potatoes.
Step 6: Celery
Remove celery hearts from bag.
Detach celery rib.
and promptly throw it away.
Seriously this stuff is disgusting.
Hearts and ribs, I am not a cannibal.
Step 6: Pasteurized Cheese spread, or American cheese. Look at the sell by date. Really?!?!?
Folks, this is not really cheese. But since the recipe calls for it, here is goes.
"Do you have yellow cheese?"
"Nope, Go fish!"
Step 40,349: Mash them taters!!!
Which of these tools should I go with since I don't have a potato masher?
1. Wooden Spoon
2. Plastic Spoon
3. Icecream Scoop
Best not leave it to chance, so all three.
Honestly the wooden spoon did the best job. You will be missed wooden spoon.
Step off: Where in the world is Waldo?
Yes, I think I found him, in the shape of a metal spoon. Better fish him out.
Step Up: I seriously hope this tastes better than it looks.
Picture of soup before adding taters
Just add potatoes
Cover and set to boiling lava hot.
Step 7: Prep time complete
Step 9: Slow-Cook Potato Soup Half-Time Show!!
Well Chuck, we had an amazing first half. The home team may not recover from losing their best player.
But an unbelievable amount of work was accomplished in such a short period of time!
It is also likely that the MVP may be awarded to veteran team player WD-40.
Nobody anticipated the Cholula Sneak.
And check out these blooper and blunders!
Step 10: And we're back!
Taste of Home - Slow Cooker Cookbook
Slow-Cooked Potato Soup
Prep: 30 Min
Cook: 5 Hours
Makes: 2 Servings
2 3/4 cups cubed peeled potatoes
1 1/3 cups water
2 tablespoons butter
2/3 cup cubed fully cooked ham
1 celery rib, chopped
1/3 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon paprika
dash of pepper
1/4 pound process cheese (Velveeta)
1/3 cup sour cream
1. Place 2 cups of potatoes in a saucepan; add water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Remove from the heat (do not drain). Mash potatoes; stir in butter.
2. In a 1 1/2 quart slow cooker, combine the ham, celery, onion, and garlic powder, paprika, pepper and remaining cubed potatoes. Stir in mashed potatoes; top with cheese. Cover and cook on low for 5-6 hours or until vegetables are tender. Stir in the sour cream until blended. Thin soup with milk if desired.