As I was rummaging in the refrigerator for dinner ideas yesterday, I came upon the whipping cream that I had used in a recipe earlier in the week. I decided that it would need to be used up, and that decision resulted in this soup. I made this in a 2 quart crockpot, but it could easily be done on the stovetop, or increased for a larger crockpot.
Creamy Crockpot Potato Soup
3 cups water
4 chicken bouillon cube
2 large russet potatoes, peeled and cut into half inch cubes
1 large carrot, peeled and chopped
1 medium onion, peeled and diced
1 clove crushed garlic (this would be about 1/3 teaspoon if using dried minced garlic)
1/2 cup whipping cream (milk can be substituted)
1/2 cup milk
1/2 cup (approximately) dry instant mashed potato flakes ( adjust amount used to get soup to desired thickness)
Fresh parsley, chopped ( dry will work as well)
5 to 6 ounces Diced leftover ham, or chopped smoked sausage (optional)
Freshly ground pepper, to taste
Combine water, bouillon cubes, potatoes, carrots, onions and garlic in the crock of a 2 quart slow cooker. Cook on high for 3 to 4 hours, or until vegetables are tender. Stir in cream, milk, potato flakes, parsley and meat if using. Cook on low for another hour or so, until soup is warmed thoroughly and somewhat thick. Makes 4 servings.
I think that some finely chopped green pepper would be good in this soup, but I cook for a picky eater, so I did not try it. I contemplated adding cheese to this too, but I decided that using whipping cream in the soup had probably added enough fat to the pot already. If I had used all milk, I might have added some cheese.