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Luffie's Potato Soup
by Christine Noyb
serves: 6
  Creamy Vat Vegetarian Potato Soup, lots of leftovers for lunches - serve with garlic bread or biscuits
Ingredients:
  1 large   onion
  2 stalks   celery
  3 large   carrots
  1 tsp   garlic
  10 large   potatoes
  2 cartons   vegetable stock
  2 tsp   oil
  2 tsp   butter
  1 block   cream cheese
  1 tsp   salt and pepper
  2 tbsp   miscell spices (thyme, oregano, rosemary, etc)
  2 cup   shredded cheddar
  1/2 cup   sour cream
  4 large   green onions
Directions:
  Stove Top - Dice onions, carrots, celery and add with oil and butter into a large stock pot. Cook until soft. Peel and dice potatoes, add to pot and stir/cook for a few mins. Add spices, stock and water to cover vegetables. Cook until potatoes are done. Add cream cheese in pieces and whisk until melted.

Crock Pot - Follow stove top 1st step (onion, carrots, celery). Dump everything in crockpot with exception of cream cheese. Cook on low 8hours, add cream cheese last half hour to melt.

Serve with cheddar, sour cream and green onions.