First, an announcement:
Most of the readers of this blog probably already know, but I thought I'd make it blog-official.
|A berry special baby is coming! (Photo by Heather)|
|Our little "Poppyseed," as we affectionately call this little one|
|Eric loves Poppyseed. And Mama. (Photo by Heather)|
Second trimester just began two days ago!
I'm sure there will be more posts to be written about pregnancy, morning (or all-day) sickness, trusting God in it all, you name it.
For now, I'll share the recipe we had for dinner tonight. I'm especially excited about it for multiple reasons:
- I love soup right now (even though it's summertime). Nothing better than soup in this nauseated season (except pineapple and raspberries... hmm... now I want to make a smoothie).
- The nausea is slowly subsiding, and I've actually started cooking things again for the first time in a month or two. Things from scratch! That are made of things like fresh vegetables! Hooray!
- I made fun modifications to a recipe I found, so it's kind of my own creation!
So, here it is:
Slow Cooker Creamy Potato Soup (Christi style)
- 6 handfuls of diced ham (accurate measurement, I know)
- 1/2 onion, finely chopped
- 2-3 carrots, peeled & sliced
- a few green beans, cut up (I threw these in because I had a small crop of about 8 of them from my garden... I'm sure you could leave them out or add some other veggie)
- 6 cups chicken broth
- 6 large potatoes, peeled and diced into 3/8" cubes
- salt to taste
- thyme to taste
- parsley to taste
- 1/2 cup all-purpose flour
- 1-1/2 cups half-and-half cream
- 4 oz (1/2 pkg.) cream cheese
- 1 (12 fluid ounce) can evaporated milk
- shredded cheddar for topping (optional but highly recommended)
- bacon bits for topping (optional but highly recommended)
- Place onion in a skillet. Cook over medium-high heat until onions are soft.
- Transfer the onion to a slow cooker, and stir in chicken broth, water, potatoes, ham, carrots, green beans, salt, thyme, and parsley. Cover, and cook on Low 6 to 7 hours.
- In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk and cream cheese. Cover, and cook another 30 minutes before serving.
- Optional step (I did it and liked it better): Blend with a hand blender for a bit to blend some (but not all) of the potatoes and veggies for the preferred thickness and texture.
- Serve with shredded cheddar and bacon bits for toppings.
|Slow Cooker Creamy Potato Soup|
I found the original recipe here, and then modified it based on my preferences, what I had available, and comments on the website.