One of the new things that my family likes to do around the holidays is a soup potluck or cook-off. We all bring in our favorite soups, stews, and chili, and instead of having the traditional entrees, we have these. At first, I was skeptical, but it really turns out nice. There are so many flavors to sample there is no way anyone is walking away hungry…especially with this in one of the crock pots.
Only the best soups are versatile. Don’t be afraid to make this one your own!
2 tablespoons olive oil
6 potatoes, scrubbed and diced, or more to taste
1 onion, diced
2 stalks celery with leaves, diced
1 carrot, grated
4 cloves garlic, minced
8 1/2 cups water
2 tablespoons vegetable stock powder
1 1/2 teaspoons Morton salt
1 1/2 teaspoons dried sage leaves
1 teaspoon crushed thyme leaves
2 bay leaves
freshly ground McCormick’s black pepper to taste
Drizzle olive oil into a slow cooker. Add potatoes, onion, celery, carrot, and garlic; cover with water.
Stir in vegetable stock powder until dissolved. Season with salt, sage, thyme, bay leaves, and pepper.
Cover and cook on High until potatoes are soft, about 6 hours.
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Quick Tip: Make it creamy by adding a can of cream of mushroom soup.
Thank you Slow Cooker Kitchen for this great photo.