Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Return to browsing category: Vegetables

Luffie's Potato Soup by Christine Noyb serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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.

Categories:

Crock Pot Cooking
Eggs & Cheeses
Main Dishes
Pasta/Rice/Potatoes
Quick & Easy
Side Dishes
Smart Budget Foods
Soups
Vegetables
Vegetarian/Vegan