4-5 White potatoes, (slightly smaller than fist-sized)
1 can chicken broth/beef broth
8-12 oz Sour cream
1c. Chopped carrots
Seasoning to Taste (chives, leeks, bay leaf, salt, pepper...)
Instructions
Scrub the potatoes and cube approx 1 inch
Chop the carrots into discs (bite-sized)
Put the potatoes and carrots in the crock pot. Then the broth, then the herbs and spices. Cover, set to medium (low) for 8- hours.
After the potatoes and carrots are very tender, add the sour cream, cover, and turn the crockpot to high for 10 minutes.
After the 10 min, I like to hit it with a hand mixer, or an immersion blender to make it more soupy and less potato-chunk-y.
PS - this dish freezes WONDERFULLY
Originally Submitted
12/2/2009
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