(I forgot to take a photo of my soup, so here's a nice sunset from the other night.)
Did you know most potato soup recipes call for chicken stock? Well, that doesn't work around here since we've got a vegetarian in the family. She hasn't eaten meat since she was 12 and we respect her decision. I don't cook every meal vegetarian, but I do make sure we have options for her. When I can adapt a recipe to a vegetarian version (especially soups, because she loves soup) I will. This recipe started out as a Paula Deen recipe, and I altered it with vegetarian ingredients. I served it to my bee group recently and they seemed to like it. The kids have asked for it again so it must not be too bad!
Crock Pot Potato Soup
One 30 oz. bag of frozen chopped potatoes
One large box of vegetable broth
One can of cream of onion soup
fresh ground pepper
8 oz. of cream cheese
fresh chives, chopped for garnish
Put the potatoes, broth, soup, and ground pepper in the crock pot, and cook on high for 1-2 hours, then turn to low for an additional 2-4 hours. Add the cream cheese 30 minutes before serving. Stir until smooth. Garnish with fresh chopped chives.
PS. this is one of the crock pots I have and I like it!