Ok we need to work on this I know it......
I need to be quite but we need something for supper at 1:30. Lets start with potatos.
Don't worry about getting them cut up the same size - just hack at them, but I'm making them small - I only have 4 hours!
Soup's cooking! Chicken stock, potatoes, onions and spice - in the crock-pot. Done.
That's my little red french press, I couldn't do anything in the morning without it first.
(Note: if you leave this cook for 4 - 5 hours on high the soup will taste more like baked potato soup-this crock-pot will even brown some of the splatters on the side so I know when to stop)
Add this to the pot and cook for 15-20 min longer to melt.
And I did NOT get the remainder back into the freezer in time. John grabbed it for tomorrows breakfast. He is usually off on Sunday, and that is his day to have a nice breakfast. It usually involves eggs, toast and some type of meat - bacon is his favorite! It will be split between the 3 of us. Or rather, I will get 2 pieces. And the guy will split the rest.
He is off to the shower. I have 10 min to get this done. Chop and crisp. (we need something else) check out the panini's in the next post. I made it, but didn't get all the pics I wanted.
Crock-Pot Potato Soup
• 2.5 lbs peeled & cubed red potatos
• 1/2 small onion (diced)
• 2 cloves garlic (minced)
• 1/2 t seasoning salt
• pinch cayenne pepper
• 1 qt chicken stock
• 8 oz cream cheese
• Garnish (crispy bacon and/or green onions)
Place all item in crock-pot except cream cheese and garnish - cook on high for 3-5 hours. (a longer cook time in my HOT crock-pot will give a roast flavor, but I have to watch that it does not burn)
Smooth soup with emersion blender, cut cream cheese into blocks and add to soup. Cook 15-25 min longer to melt.
Stir and Serve with garnish as desired.