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.
Crock Pot Potato Soup
- 7 Idaho potatoes
- 3 baby onions (small)
- 4 stalk celery
- 1 ib turkey sausage
- 2 cups chicken stock
- 2 cups milk
- 2 cups Crème de Mexicana
- 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 crock pot. Add in the cut vegetables. I had some reserved chicken stock and poured it over the meat and vegetables in the crock pot. Add in 2 cups milk and 2 cups Crème de Mexicana. If you don’t have Crème de Mexicana, then using regular heavy cream or half and half is okay.
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.