MAN! It is just c.o.l.d. everywhere, this year: the outside temperature has barely risen above 60-degrees (morning wakeups hovered around 40-degrees) no matter where we staked our tent pegs. There had been a lot of volcanic episodes and a few war interactions that have caused atmospheric upheavals 😟 I'm really ready for peace on every front … and sunshine at some point.
Currently, we are tucked cozily in a space at Ocean Park-WA; the Pacific Ocean in a mere 5 minute drive from our front door (my Santa Cruz-CA born husband, likes that 😉). The hosts are friendly, the neighbors are quiet … and we get up-close-& -personal wildlife experiences. We like it, here 👌
It rained yesterday, rain is in the forecast for the weekend - and I woke up this morning thinking of Potato Soup. I had potatoes that needed to be used - and a Ziploc baggie with frozen chicken broth (from a previous chicken meal) in it … so, this morning, I got busy and made potato soup 😊
I just added a pinch of Celery Salt to this potato soup, because the chicken broth had been pretty spiced up, already … and I did not have whole celery on hand at the moment 😉
The soup was set to cook before 9 AM, and simmered for hours; filling Independence with a wonderful mouthwatering aroma. About an hour before soup was served, I added the flour/broth mixture … and slipped a loaf of Garlic Bread in the oven, the last 10 minutes 👍
I am posting a recipe of sorts - but mainly as a lose guide.
VAL'S POTATO SOUP Recipe ~serves 6
5 ct. medium Potatoes, peeled & cubed * 3 lrg. Carrots, peeled & sliced * 1 lrg. Red Onion, peeled & sliced * 2 c. Chicken Broth (homemade broth, spiced; refer to my roast chicken recipe, #posted below) * 3 c. Water * 1/3 c. all-purpose Flour * 3 TBSP Dry Milk powder (I used 4Patriots brand, because that is what I have at the moment) * 1/8 tsp. Celery Salt
1) Whisk the flour and 1/2 cup of chicken broth together - this makes a soup thickener; set aside.
2) Prepare veggies:
3) Place veggies, water, remaining broth in your crockpot - add the dry milk powder; stir to thoroughly blend.
4) Set temperature dial to High and cook until the soup begins to boil - then reduce heat to Low, and continue cooking another 4 hours (or until veggies are soft and fork tender).
5) Add flour & broth blend to soup and cook an additional 30 to 40 minutes until soup thickens.
Serve & enjoy!
#This roast chicken recipe will name the spices in the broth used for this potato soup recipe -
Slowcooker Roast Chicken w-Root Veggies: (https://roadgypsiesvalandholland.blogspot.com/2025/05/slowcooker-roast-chicken-with-root.html)
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