Now that fall is fast approaching on the prairies, I have been craving nothing but warm, comforting, and salty foods. Soup in particular is high on my list of something that I could eat daily. In fact, most days, I do. Creamy soup is my favourite.
This recipe is a combination of several potato and carrot recipes that I have found online. Although not yet perfected, I thought that I would post my first attempt at it. It’s also the first time that I have ever used a Crock Pot! I certainly enjoyed using it, and have already planned great things for it and I. In the meantime, here is my beginner’s soup recipe.
Potato and Carrot Soup
3 russet potatoes
4 cups vegetable stock
2 cups whole milk
1 tsp yeast
salt, to taste
pepper, to taste
cayenne, to taste
dill, to taste
1. Peel the potatoes and carrots, then chop them into cubes. Combine them in the Crock Pot along with the vegetable stock. I cooked it on medium for nearly 5 hours.
2. Once the vegetables are done, combine the mix and the yeast in a blender. Puree the mixture until it has a creamy texture.
3. Once pureed, pour the soup mix back into the Crock Pot, this time set on low. Add the milk.
4. Begin adding the spices to taste. It will naturally be very salty, so leave the salt as the last spice. I went heavy on the dill.
5. Cook your soup for another 30 minutes. Then indulge!
I wanted to make this soup without the use of onion, only because (once an onion lover) ever since becoming pregnant, I cannot go near them! However, I think that the addition of onions, 1/3 cup, would greatly improve the soup! Next time, I will try adding more vegetables, and perhaps some ham as well. Last but not least, I plan to top it with cheese. Mmmm. Now I am hungry again!