Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Potato soup is a delicious treat. Potato soup that is delicious and also easy to prepare is an even better treat. This version comes together perfectly in a crock pot.
Celiac.com 04/02/2013 - Potato soup is a delicious treat. Potato soup that is delicious and also easy to prepare is an even better treat. This version comes together perfectly in a crock pot. Just add the ingredients, turn on the pot, and return later, and give a quick turn in the blender, and you'll have delicious potato soup. It also keeps well in the freezer. I like to make enough to freeze some for later, so I always have yummy soup on hand.
2 pounds Russet Potatoes, washed but NOT peeled. Diced into ½ inch cubes
1 large yellow onion, diced
1 shallot, sliced thin
5 cloves of garlic, peeled and left whole
4 cups gluten-free chicken stock
½ cup fresh cream
1 teaspoon of seasoned salt
4 ounces cream cheese
Toppings: green onion, chopped bacon, shredded cheddar cheese, chives
In the crockpot, put diced potatoes, onion, garlic, stock, and ½ tablespoon of seasoned salt. Stir to combine. Cook on low for 10 hours or high for 6 hours.
When it's all cooked,
cube your cream cheese into 2 inch cubes, and stir in to the crock pot. Use an immersion blender to blend the soup in the crock pot.
If you don’t have an immersion blender, then put the cream cheese in a regular blender with half of the soup and the garlic, and blend. Then add back into the crockpot, and stir.
Spoon into bowls, top with garnishes of choice and serve.