Wednesday, June 19, 2013

Rosemary Thyme Potato Soup

2 large baker potatoes, diced, about 4 cups
3 cloves garlic, minced
salt and pepper, to taste
1/2 tsp. crushed thyme
1/4 tsp. ground rosemary (if you don't have ground, just make sure you grind it a little before putting it in)
1/2 tsp. chives
dash or two of coriander
3 1/2 - 4 c. chicken stock
2 Tbsp. flour
1/2 c. half and half (I used non-fat)

Soup cooking
Add the potatoes, garlic, spices, and chicken stock in a crock pot. Stir to combine, then cover with lid. Set on High for 3-4 hours, or Low for 8-10 hours.

After the allotted time, when the potatoes are soft, scoop out about half of the broth into a large bowl, and set aside. Mash the potatoes in the crock pot.

In the bowl with the broth, whisk in the flour until smooth. Then whisk in the half and half. Pour all of this back into the crock pot, over the potatoes. Stir to combine. Cook for 1 more hour on Low, stirring once or twice.

Next time I might add some crumbled bacon to each serving. 

Here is a link to the original recipe:

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