While summer is still struggling to hang on,Fall's chill is definitely making it's presence known at night. Which means soup season is finally here. Nothing taste better on a cool Autumn evening, than a steaming warm bowl of soup. Whether it's creamy and thick, or broth-y and full of vegetables, nothing chases away the chilly weather better. Add some crusty bread or crackers, and we are talking about a filling and satisfying meal.
My Secret Recipe Club assignment this monthwas Cook With Sara, a midwestern girl (just like me!) who loves to cook AND eat. Her mom taught her that an attractive and delicious meal on the table shows love for those around you. I couldn't agree more, and often tell my family that the secret ingredient in my cooking is love.
I had a delicious time browsing Sara's recipe index. Things like BLT Dip, Pumpkin Quinoa Bake, and Pumpkin Cake Roll begged to be made, but I had soup on my mind and that's what I ultimately decided on. After going through my own index and seeing that I hadn't shared a potato soup recipe yet, my choice was made. While Sara has her recipe simply labeled Potato Soup, the flavor is anything but ordinary. It's thick, creamy, and full of yummy flavor. I love how she added dill, which is something you don't see in other potato soup recipes. I added mine as a seasoning at the table, since my husband isn't a fan of it. I think the dill added a wonderful dimension to the soup that I really enjoyed though, so I highly recommend it.
I changed the recipe someby cooking it in a crockpot instead of on the stove, because it's my favorite way of preparing soups and stews. I also used vegetable broth instead of beef, because that's what I keep in stock in my freezer, and left out the butter and flour to make the soup gluten free. Since I left the flour out I needed something to thicken the soup up, so I used sour cream instead of milk.
It turned out amazing, and made a warm and comforting meal. I enjoyed it as is, while my husband added crushed saltine crackers to his. He thinks ALL soups are supposed to have crackers in them. :) This soup will definitely be on our menu throughout the winter months. Thanks for a great recipe Sara!
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Crockpot Loaded Potato Soup
4 cups russet potatoes, peeled and cubed
4 cups vegetable broth
3/4 cup green onions, chopped (about 4 green onions)
2 teaspoons salt
1/2 teaspoon pepper
1 cup sour cream
1 cup shredded cheddar cheese
1 teaspoon dill, fresh or freeze-dried (optional)
Place the potatoes, vegetable broth, green onion, salt and pepper in a 5 quart crockpot. Cover and cook on high for 4 hours, or low for 6 hours.
Take a potato masher and mash the potatoes up. Add the sour cream, cheese, and dill if using. Stir, cover and cook on low for another 30 minutes.
Serve with your choice of shredded cheese, bacon, sour cream or chopped green onion as toppings.
Serves 6 - 8
Thank you to Sarah from Fantastical Sharing of Recipes for making this reveal possible!
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