Crock Pot Potato Soup

I love the fact that on the weekends I can chop up a few ingredients and throw them into a pot that will cook my dinner for me, allowing me to have a day to clean, play or even nap (yeah, right!).  The Crock-Pot, what a fabulous invention!  ....and this soup, well it was DELICIOUS!

PRINTABLE VERSION
What you need for this fabulous soup:
6 large russet potatoes, peeled and diced
1 onion, chopped
3 cloves of garlic, minced
1 quart chicken broth
1/4 cup of butter, sliced
salt and pepper to taste
bread bowls (optional)
*1 cup heavy whipping cream
*1 cup shredded cheddar cheese

*wait to add these ingredients AFTER soup has finished cooking

Optional Toppings: shredded cheese, sour cream, bacon, chives

Making it:
1.  Wash, peel and cut up your potatoes and onion and put in your crock pot.
2.  Mince your garlic and add to the pot.
3.  Add broth, butter, salt and pepper to pot.
4.  Stir.
5.  Cook on high for 4 hours or low for 8 hours.
6.  After mixture has finished cooking, mash potatoes with potato masher.  (Soup will be lumpy)
7.  Add whipping cream and cheddar cheese and stir until blended.
8.  Place in bread bowl, if desired, and top with your favorite toppings!

Crock Pot Potato Soup

FREEZING POTATO FRIES

CUTTING UP IDAHO POTATOES TO MASH AND FREEZE

Whenever I make mashed potatoes I usually cut up about 7 Idaho potatoes.  I add to the boiling water the amount of potatoes I think I need for the meal and the potatoes that are left over I season and freeze.  Now, keep in mind I am fixing mashed potatoes for 6 people, 5 of which are boys), so you may end up freezing a lot more fries than I have pictured. 

So, after I cut up my potatoes, (I leave the skin on) I simmer them in salt water until partially cooked.  Not too long, you don't want them to be mushy!! Drain them, put them in a bowl and toss them with seasoning.  (I use seasoning salt, ground pepper, and a little Cajun seasoning to spice them up).  

Then I place them in a single layer on a cookie sheet.  Normally I cover the pan in wax paper and then put the potatoes down, but i totally forgot when i did these and they still came off the pan easily.

Then I place them on a rack in the freezer for about an hour or until frozen through. Don't forget about them because you don't want them to get freezer burn!!

After they are frozen, take them off of the pan and place them in a zip lock bag, labeled with the date.

When you are ready to cook the potatoes toss them with 2 tbs of olive oil, put on a baking sheet and bake at 425 degrees until golden brown (about 15-20 minutes).  Don't forget to occasionally turn them. 

FREEZING POTATO FRIES

Beef Stew with Gnocchi ~ Slow cooker

Beef Stew with gnocchi

PRINTABLE VERSION


What you need:
1 pound chuck steak, trimmed and cut into 1-inch pieces
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3 medium-sized carrots, cut into 1/4 inch-thick coins
1 package (10 ounces) mushrooms, cleaned and quartered
2 cloves garlic, minced
1 pound frozen pearl onions
1 1/2 cups low-sodium beef broth
3/4 cup dry red wine
3/4 teaspoon dried thyme
1 package (17.5 ounces) gnocchi

How to Make it!:
1.  In a large bowl, toss together steak, flour and 1/4 teaspoon each salt and pepper. Place steak in slow cooker with carrots, mushrooms, garlic, onions, broth, red wine and 1/2 teaspoons thyme.  Cover and cook on HIGH for 5 hours or LOW for 7 hours.
2.  Remove lid and stir in remaining 1/4 teaspoon each salt and dried thyme and the gnocchi.  Cover and cook an additional 30 minutes or until gnocchi is tender.

This is one of the best stews I have ever made. The gnocchi adds a terrific flavor to the stew. The very first time I was buying ingredients for this recipe, I could not find frozen gnocchi at my grocery, so I found a recipe and made homemade gnocchi. I have since found gnocchi in the freezer section at my local grocery.  If you can't find it and decide to make it on your own, it is very simple to make and very tasty!!

Nutrition info:
322 calories
4 g fat
20 g protein
45 g carbs
4 g fiber
604 mg sodium

Beef Stew with Gnocchi ~ Slow cooker