Featured Kitchen

Slow Cook Baked Potato Soup

Written by Ranae Aspen

As I am writing this, we are preparing for a “Polar Vortex”.  Harsh words for cold and wind.  It’s time to pull out the slow cooker and put soup on for dinner!  Cold weather tends to be the time of year that I rely on my slow cooker.  I look for recipes that are from whole foods and when there is a recipe I really think looks amazing, I make it from whole ingredients.  One that has been going viral includes a package fo hashbrowns and cream of mushroom soup.  Because I do not typically keep these items on hand, it was looking like a trip to the store, then it hit me, I had all the items, just in a whole state.  This is what I came up with!

 

Ranae’s Slow Cook Baked Potato Soup

Ingredients

4 to 5 medium-sized potatoes, scrubbed and diced into 1/4 inch pieces ( you do not have to peel potatoes unless you would like to)

3 carrots

1 medium chopped onion

3 T butter or margarine

3 T all-purpose flour

1 1/2 c. lowfat milk or evaporated skim milk

4 c. chicken broth ( you may use chicken boullion or chicken base)

2 c. water

1 T parsley flakes, dried or fresh (optional)

Directions

1.  Spray inside of slow cook pan lightly with spay oil.

2.  Place cubed potatoes and sliced carrots in slow cooker.

3.  Melt butter or margarine in medium size sauce pan.  Add onions and sauté until translucent in color.

4. Make a white sauce by whisking in flour to the butter and onions. Brown this mixture for 3 to 5 minutes.  Gradually add the milk into this mixture.  Keep stirring until this is thickened.

5.  Pour white sauce over vegetables in slow cooker.  Carefully add the chicken broth and water.

6.  Set slow cooker to low and cook for 6-7 hours until potatoes carrots are fork tender.  You may add more liquid, either milk or water if it is too thick.  Season with pepper and salt to your liking.

baked potato soup 1

1. Arrange diced potatoes and carrots in lightly greased slow cooker.

potato soup

2. Sauté onions in butter until translucent. Whisk in flour and cook for 3 to 5 minutes to slightly brown the flour.

potato soup 1

3. Add milk and stir cooking over low heat until thickened to your liking.

potato soup 2

4. I use chicken base for the chicken broth. You can control the sodium by choosing low sodium chicken base. I add it to the correct amount of water and then add it to the dish.

Feature photo: Photo Pin

About the author

Ranae Aspen

Ranae Aspen graduated from UNL/UNO with her BS in Consumer Science and Education in 1991and with her Masters of Applied Science in Ag Leadership and Community Nutrition from UNL in December of 2012. Ranae has enjoyed careers in the Health Food industry and in the field of Human Services assisting low-income families with self-sufficiency and nutrition.
She and her husband Dan have two children, Daniel, 15 and Leslie 13. Ranae and family live on a small acreage and they are establishing a fruit orchard, they garden. They share their acreage with their dog Sampson, numerous cats and chickens. Life is busy and Ranae’s passion for sustainable agriculture and nutrition is evident with her blog, Eating Healthy in a Tough Economy, hhttps://raspen2.wordpress.com/ and in her daily life. Julia Child once said, “Find something you’re passionate about and keep tremendously interested in it.” This describes Ranae, her passion runs deep and she loves to share it with the community.