Pretty much if you live anywhere about the equator, you are cold and who doesn't like delicious, creamy soup when it's cold outside. So, I broke out an old recipe book (Cooking Light's Five Star Recipes) and made my version of their Homestyle Potato Soup.
Ingredients:
4 medium sized potatoes, cubed and baked
1 onion, diced
1 celery stalk, thinly sliced
3 tablespoons butter
Salt
Pepper
1 (14-oz) can vegetable broth*
3 garlic cloves, minced
1/4 cup flour
1 1/2 cups milk
Cheddar cheese, shredded
*I can't get vegetable broth, so I get one of the bags of nabe broth
Preparation:
1. Place first 8 ingredients into a slow cooker, stir well. Cover and cook until vegetables are tender, about 15-20 minutes on medium-high heat.
2. Place flour in a bowl, gradually add milk, stirring with a whisk until well blended. Stir into soup. Cook, uncovered, until thickened, for about 15-20 minutes, stirring frequently.
3. Ladle soup into bowls and sprinkle with cheese.
The recipes should yield about 7 servings (serving size: 1 cup soup and 1 tablespoon cheese). It's even just as good reheated the next day!
Nutrition (based on the book's recipe): 194 calories (35% from fat); Fat 7.6g; Protein 5.9g; Carb 26.8g
