Crock Pot Potato Soup
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · From "Cookbook:Crock Pot Potato Soup" — Wikibooks, CC BY-SA 4.0 (https://en.wikibooks.org/wiki/Cookbook:Crock_Pot_Potato_Soup). Adapted for Gluten Court; this adaptation is shared under CC BY-SA 4.0. Broth specified as gluten-free chicken broth per pool rules; the source's flour-slurry alternative for the milk was omitted because it uses wheat flour.
A hands-off slow-cooker potato soup with onion, celery, and parsley in broth, finished with evaporated milk. Served plain or blended smooth, with an optional sour cream and chive garnish.
Why this complexity: long slow-cooker time (9–11 hours on low).
Ingredients
- 5 large potatoes, diced
- 3 medium onions, diced
- 5 cups water
- 1 tablespoon parsley
- 1 stalk celery, diced
- 1 teaspoon salt
- Black pepper, to taste
- 4 cups gluten-free chicken broth
- 4 to 5 tablespoons butter
- 1 can (13 oz) evaporated milk
- Sour cream and chives, for garnish (optional)
Method
- In a slow cooker, combine the potatoes, onions, water, parsley, celery, salt, pepper, chicken broth, and butter.
- Cook until done — on low heat, 9 to 11 hours, or on high heat, 3 to 4 hours.
- When done, add the evaporated milk and reheat.
- Serve plain, or use an immersion blender or blender for a smoother soup.
- Reheat if necessary, and garnish each serving with a dollop of sour cream and chives if desired.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
No testimony on the record yet.