Recipe: Cream of Potato Soup

It's been a while since I posted a recipe, but it has been dipping into the minus 20's here lately, and nothing is more inviting in this weather than a hot bowl of hearty soup. Making homemade soup is one of my favourite things to do in the winter. Homemade soups are (generally) healthier, easy to make, and perfect for freezing for nights when you don't feel like cooking. The slow cooker is perfect for this recipe.

Ingredients:

3 Bay leaves
1 tbsp vegetable oil
3 celery stalks, chopped
1 large onion, chopped
2 cloves garlic, minced
1 tsp salt
6 cups (2 1/2 lbs) potatoes, cubed (You can peel the potatoes if you like, or leave them unpeeled depending which type of potato you use. I used baby red potatoes, and left them unpeeled.)
6 green onions, chopped
3 cups low sodium vegetable broth
1 tsp black pepper
1/2 cup half and half cream
2 tbsp white wine vinegar
1/2 cup sour cream, light
3 tbsp minced fresh parsley

Directions:

Heat oil in pan. Sauté celery, onion and garlic until soft, but not coloured. Add to slow cooker.
Add potatoes, salt, green onions, broth, pepper, bay leaves and vinegar to pot. Mix well.

Once soup is hot, stir in cream. Let cook in slow cooker for about 5 hours.

Remove bay leaves from soup. Remove soup from slow cooker in batches, and blend in blender until smooth. Put soup back in pot, and whisk in sour cream.  Serve sprinkled with parsley or green onion.

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