Crock Pot Potato Soup
3 pounds of potatoes, peeled, half coarsely chopped in the food processor and half cut into 1-2 inch pieces
2 leeks (optional), cleaned, white parts and a little green, coarsely chopped
2 medium carrots, peeled and coarsely chopped
1 stalk celery, coarsely chopped
2 medium onions (or one large), coarsely chopped
3 14-ounce cans of non-fat low sodium chicken broth
1 teaspoon salt
½ teaspoon pepper
1 Tablespoon dried parsley flakes
2 Tablespoons butter
¼ cup chopped chives (optional)
1 can non-fat evaporated milk
½ cup fat free half and half (optional, but it makes it creamier)
Put all ingredients except the evaporated milk and fat free half and half into the crock pot. Cook on low for 8-10 hours, on high for 3-4 hours. You may want to check it an hour or so before it is supposed to be done, so it doesn’t burn. One half hour before the soup is done, stir in the evaporated milk and fat free half and half. You can adjust the seasoning (salt and pepper) to your taste after the soup is done. Since I made this primarily to eat for lunches, I tend to add salt and other flavor enhancements when I reheat individual bowls of soup. This makes 10 servings at about 2.2 grams/fat/serving.
I served the soup with a dollop of non-fat sour cream (why is a lump of sour cream always called a dollop?). I also added a sliced up low fat hot dog one day. I expect ham would also be good.
Hint: Leeks require some special handling. Soil is mounded up around them while they grow, and you must make certain that all the sand and grit is out of them before you add them to a recipe. Some people cut them in half lengthwise and soak them, rinsing them several times. I cut the leeks in half lengthwise, and then into 3 inch pieces. I put the pieces in a colander and rinse them under running water, stirring with my hand to make sure that the pieces are well-rinsed.
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