 | I love soup. I may have a mild soup obsession. One of the problems with Houston is that there is rarely a day cold enough to merit soup. So you just have to suck it up and have soup on a 75 degree day in January. We were recently in Florida and it was 80 degrees, so Miss F and I went swimming. C refused because "there is no swimming in the lower 48 in January!" Well, you have to bend the rules sometimes and that is what makes life fun. Miss F and I had a blast swimming and I enjoyed eating this soup while wearing a sundress. Thanks to Mama Loves Food for the great recipe. I used my stick blender to puree part of the soup, it was super easy to just leave it in the crockpot and whirr away. |
4 red skinned potatoes, chopped
2 carrots, peeled and chopped
2 cups corn
½ onion, chopped
2 garlic cloves, crushed
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon pepper
3 to 4 cups chicken broth
1 cup half and half
Place the potatoes, carrots, corn, onion, garlic, thyme, salt and pepper in the slow cooker. Pour 3 cups of the chicken broth over top, adding more to cover. Cook on low for 10 hours or high for 6 hours. Ladle half of the soup into the blender, puree until smooth and return to the slow cooker. Stir in the half & half and simmer in the crockpot for about another 15 minutes, until heated through. Serve.
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2 comments:
I like soup but when someone else makes it :D
Made this tonight- topped it w/bacon, green onions and a sprinkle of cheese. So good!
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